Wednesday, January 28, 2015

sherry colada

1 1/2 oz Palo Cortado Sherry (*)
3/4 oz Manzanilla Sherry
1/4 oz Amontillado Sherry
3/4 oz Pineapple Juice
1 oz Housemade Coconut Cream
3/4 oz Lemon Juice

Shake with ice and strain into a Collins glass. Fill with crushed ice, garnish with two cherries on a pick, and add a straw.
(*) Other dry sherry ratios and identities will work in place of this 2 1/2 oz house sherry blend.

For a second drink at the Baldwin Room at Sichuan Garden II, I asked bartender Joel Atlas for the Sherry Colada that Ran mentioned had just come off of the menu. Luckily, they still had enough of their house sherry blend and housemade coconut cream left to make my drink. I was definitely excited to see another entry into the sherry Tiki tapestry with this Piña Colada to add to my collection of Sherry Mai Tai, Sherry Jungle Bird, and Royal Cadiz (was Bermuda) Yacht Club.
Once prepared, the Sherry Colada donated a cherry aroma from the garnish that accented the drink's pineapple bouquet. The sip was at first lemon and pineapple but became more coconut-tinged over time. Next, the nutty oxidized sherry notes on the swallow complemented the coconut flavors quite well. Indeed, other sherry mixes would work here, but having some nuttiness in the blend would be a boon to the drink's flavor profile.

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