Monday, March 24, 2014


3/4 oz Amontillado Sherry (1 oz Lustau Dry)
3/4 oz Gran Classico (1 oz Campari)
3/4 oz Carpano Antica (1 oz Dolin Sweet Vermouth)
3 dash Orange Bitters (Regan's)

Stir with ice and strain into a glass with an ice cube or two. Garnish with a lemon twist.

After the Louis Special, I turned to a newer creation, the Haberdasher, from the The Art of the Shim book. The recipe was crafted by Josh Harris and Scott Baird of the Bon Vivants in 2011 as the house aperitif for Trick Dog in San Francisco. I was intrigued for it came across like a Sherry Negroni that decreased the gin's proofy punch via use of a lighter yet flavorful fortified wine.
The lemon twist's oils accented the fresh herbal notes from the Campari. Next, the grape flavors from the sherry and vermouth mingled on the sip, and this led into a nutty sherry swallow that ended with Campari's herbal complexity. Overall, the Haberdasher reminded me a bit of John Mayer's Bonal-laden 2011 that he created at Local 149.

1 comment:

Paul said...

Tried this today and was pleasantly surprised. The Gran Classico mingles very well with Carpano Antica and the dry sherry. A really complex but still refreshing and light drink which I will definitely make more of one of these days. Do try it !