Mixing It Up - A New Era Of Sherry Cocktails
Keeping up with the times is a hard feat in the cocktail world. Constantly seeking out new and innovative ingredients to find the next big thing, cocktail mixologists have to keep steps ahead of fashion.
Vegetables, sak and tea have all had their moment of fame and Sherry is adding the next new taste to drinks across the bar world. For a simple Sherry mixer, a double shot of Cream over ice, with a slice of orange as a garnish, is a delicious refresher. And for something more adventurous, try out the following cocktails as just a taster of what can be done with the whole host of Sherry styles and a little imagination...
CHERRY AMOUR
Designed at Salvador & Amanda by Mario Carvalho (see page 12 for details)
30ml Fino
20ml Havana 3yo Rum
Dash of cranberry juice
Dash of gomme syrup
Dash of lemon juice
3 Maraschino cherries
Muddle 2 Maraschino cherries in a glass with a teaspoon of their own juice. Shake with the remaining ingredients. Strain and pour into a margarita glass. Garnish with a cherry.
PACHARAN OSCURO
Designed at Cigala Bar & Restaurant
(see page 14 for details)
25ml gin
121/2ml Pacharan
A splash of Manzanilla
A splash of Oloroso
Stir together and pour into a glass with a twist of orange
ADONIS
30ml sweet vermouth
40ml of Fino
Dash orange bitters
Stir over ice, strain into a chilled cocktail glass.
DIVERS DELIGHT
One third Pedro Ximnez
One-third crme de menthe
One-third blue Curacao
Stir over ice and strain into a chilled cocktail glass.
EAST INDIA II
40ml of dry vermouth
40ml Old East India Sherry
Dash of bitters
Stir over ice, strain into a chilled cocktail glass.
FOG CUTTER
60ml light rum
30ml brandy
15ml gin
60ml lemon juice
30ml orange juice
Dash of Pedro Ximnez
Pour everything but the Sherry into a shaker filled with ice and shake well. Pour into a glass and float the Sherry on top.
YODELER
1/2 litre of blended blueberries
1/2 litre of blended strawberries
1/2 litre of blended raspberries
2 bottles of Champagne
1/4 litre of Pedro Ximnez
1/4 litre of liqueur
Fill a large shaker with ice, Sherry and honey. Shake it well and strain the drink into a large punch bowl filled with fruit. Gently add the Champagne and serve with fruit in the glass.
Jeremy Mascarenhas has been editorial director of the seminal London Bar Guide magazine http://www.londonbarguide.com for 10 years. He is also global editor of The World Bar Guide, an online guide to the best bars in the world http://www.worldbarguide.com, publisher of The Big Directory (a bar industry bible) and a freelance drinks marketing consultant. He has worked with most of the leading drinks groups including Red Bull, Mot Hennessy, Diageo, Brown Foreman, Budweiser, Asahi, Tiger Beer and Grand Marnier. Through his publishing company Scene It, as well as the London Bar Guide, he has published guides to Sherry, UK nightlife, cocktails, Japanese restaurants, the much lauded London Restaurant Guide and much more besides.
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