1/2 oz Sweet Sherry (Lustau Pedro Ximénez)
1 oz Lemon Juice
1/2 oz Orgeat (BG Reynolds)
1/2 oz Curaçao (Pierre Ferrand)
Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with mint sprigs and add a straw.
After reflecting on Belly Wine Bar's sherry-centric cocktail menu, I wondered what classic cocktails could be sherr-ified. I began to process some of the pleasing sherry combinations that I have tried, and I honed in on how the nuttier sherries, such as Olorosos and Amontillados, work rather elegantly with orgeat such as in Sahil Mehta's Four Moors and Todd Maul's Joe Bans You. From the orgeat aspect, I immediately thought of the Mai Tai and how adaptable that recipe is such as with the whiskey-based