Monday, June 4, 2012

elcano collins

1 1/2 oz Gutierrez Colosia Fino Elcano Sherry
3/4 oz Rhubarb Syrup (1:1) (a recipe)
3/4 oz Lemon Juice
1 dash Fee's Black Walnut Bitters

Shake with ice and strain into a Highball glass containing 2 oz seltzer water. Top with ice and add a straw.

Two Thursdays ago, Andrea and I stopped into Bergamot where bartenders Paul Manzelli and Kai Gagnon were manning the bar. For a first drink, I asked Paul for the Elcano Collins which he named after the fino sherry brand that was one of the stars of the show. I mentioned that the concept reminded me of the Conquistador Collins at Craigie on Main where Paul used to work. Paul confirmed that it was a major influence in the drink. His drink started with a combination of the bar having a delicious sherry on hand that he wanted to use, the kitchen having rhubarb, and his purchasing black walnut bitters which complemented sherry's nuttiness. In relation to the Conquistador Collins, Paul found that the fino allowed the other flavors to shine more and was more complementary to the rhubarb than the fuller-flavored oloroso that Tom Schlesinger-Guidelli opted for in his creation.
The Elcano Collin's rhubarb red color and nutty sherry aroma greeted the eyes and nose, respectively. On the tongue, a carbonated citrus sip was chased by the sherry's and bitters' nutty notes and the bittersweet rhubarb flavor on the swallow.

2 comments:

Jordan Devereaux said...

The sherry/lemon/syrup combo really is great for aperitif-style drinks.

frederic said...

Sherry as the sole spirit seems to make for a great aperitif. The lemon and syrup is just extra win.

Similarly, I drink a lot of my housemade shrubs (vinegar + sugar is akin to lemon + sugar) with either sherry or dry vermouth, plus a twist.