2 oz Manzanilla Sherry 1 oz Tequila 1/2 oz Combier Orange Liqueur
Stir with ice and strain into a coupe glass rimmed with dried olive powder. Garnish with an orange twist.
Monday last week, Andrea and I went down to Estragon. For an aperitif before dinner, bartender Sahil Mehta made me the sherry-based San Luca. With its tequila component, the San Luca reminded me of the Lillet-based Metexa from the Café Royal Cocktail Book. The recipe also called for a dried olive rim which seemed odd at first until it added some elegant salty notes which worked well with the tequila. Moreover, the olive contributed greatly to the drink's aroma along with the orange twist. On the palate, the sip was a light grape flavor from the Manzanilla sherry, and the swallow showcased the tequila with an orange finish. Interestingly, the combination of the light sherry and the orange liqueur came across almost like a bianco vermouth. Overall, the San Luca made for a great aperitif due to the salt component preparing the mouth for food and to the lighter alcohol content.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!