san luca

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.