Saturday, December 7, 2013

sherry duval

1 oz Lustau Oloroso Sherry
1 oz Bols Genever
3/4 oz Cynar
1/4 oz Maple Syrup
1 dash Fee's Black Walnut Bitters (omitted)

Stir with ice and strain into a cocktail glass.

After the Swedish Sweet Tart, we were in the mood for a nightcap. I perused my list of drinks to make and spotted one from Timothy Miner of the Long Island Bar in Brooklyn. Tim created entered the recipe in one of ShakeStir's flash cocktail competitions with the description, "This is a great stirred drink for Autumn. It is rich, and nutty with a long finish. It would do well by a fireplace in New England." Well, we had neither a fireplace nor walnut bitters, but we decided to give this one a go.
The Sherry Duval began with a nutty sherry nose that shared malty notes of the Genever. The Cynar's caramel and the sherry's grape paired with the maple syrup's richness on the sip; next, the sherry's raisin provided the structure of the swallow that was modified by the sharper herbal elements of the Genever and the earthier bitter elements of the Cynar on the finish. Overall, the maple syrup really tied the drink together especially the sherry and Cynar as it has with the Farmhouse Flip and the Mortal Sunset, respectively.

2 comments:

Seppi Luthold said...

Looks like a great drink. I have to try it when i visit that bar.I would just like to tactfully point out that the Long Island Bar is located in Brooklyn, not Manhattan. thanks

Joe

frederic said...

Thank you for the correction! I wish my schedule these days allowed me a little more time for proofreading and fact checking.