Thursday, 11 April 2019
Sherry in Cocktails
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.
5 cl. Fino or Manzanilla, 1 dash each of orange and peach bitters stir with ice and strain into a cocktail glass
3 cl. Amontillado, 2 cl. orange juice, 1 cl. Scotch Whisky, 2 dashes Cointreau, shake and strain into a cocktail glass.
5 cl. Fino or Manzanilla, 4 dashes orange bitters, 1 cl. dry vermouth, stir with ice and strain into a cocktail glass.