Sherry has been used as a
cocktail ingredient since the dawn of the cocktail and has been making such a
comeback that it is currently one of the hottest ingredients on the global
mixology scene. This is mainly due to the extraordinary breadth of styles it
offers and how unique and versatile they are, adding complex flavours but not excessive
alcohol. Certain flavours go particularly well with certain Sherry styles, such
as rum, warm spices, coffee or chocolate with Pedro Ximénez. Oloroso goes beautifully
with orange or chestnut flavours and brandy while Finos and Manzanillas go
nicely with lighter more summery flavours like lemon, lime and herbs with gin
or vodka. The Consejo Regulador website www.sherry.wine
has an immense list of exciting cocktails for your delectation and out of
interest here are some old classics from the UK Bartenders´Guild:
Sherry Cobbler (Dates back to the 1830s, thought to be the first cocktail
to have used a straw)
Fill a medium sized highball or wine glass
with ice, add 4 dashes orange curaҫao, 1 barspoon gomme syrup, half fill
with Oloroso Sherry, stir, decorate with fruit and mint, serve with a straw.
Jerez Cocktail
5 cl. Fino or Manzanilla, 1 dash
each of orange and peach bitters stir with ice and strain into a cocktail glass
Sherry Twist
3 cl. Amontillado, 2 cl. orange juice,
1 cl. Scotch Whisky, 2 dashes Cointreau, shake and strain into a cocktail
glass.
Sherry Cocktail
5 cl. Fino or Manzanilla, 4
dashes orange bitters, 1 cl. dry vermouth, stir with ice and strain into a
cocktail glass.
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