1 oz Lustau East India Solera Sherry
2 barspoon Maple Syrup (1:1)
4 dash Fee's Black Walnut Bitters
Stir with ice and strain into a rocks glass.
Two Sundays ago, we drove up to the North Shore to have dinner at the Barrel House in Beverly, MA. For a first cocktail, Andrea asked bartender John Wierszchalek for the Midtown. I had first heard of this libation created by bar manager Sean Maher when it won the ShakeStir sherry recipe competition back in November. Sean described his entry as, "Created for a guest, this Manhattan variant utilizes the nutty profile of both the sherry, whiskey and bitters, with the tiny bit of maple rounding it off and giving it body. The cocktail has a full rich flavor evoking New England in the fall without being cloying or sweet."