u.s.s. wondrich

1 1/2 oz Amontillado Sherry (Lustau)
3/4 oz Pineapple Juice
3/4 oz Sweet Vermouth (Maurin)
3/4 oz Sabra Liqueur or 1/2 oz Allspice Dram (1/2 oz Hamilton's Allspice Dram)
1 dash Angostura Bitters

Shake with ice, strain into a cocktail coupe (Tiki mug filled with crushed ice), and garnish with a pineapple wedge (pineapple leaf).

With the snow coming down two Thursdays ago, we were in the mood for a mid-afternoon refresher (as well as a moment to truly embrace the #TikiTheSnowAway phenomenon on Instagram). Therefore, I opted to make the U.S.S. Wondrich that I had spotted on Punch Drinks a few weeks before. The recipe was crafted by Jeff Beachbum Berry at Latitude 29 as an intermission drink served between rounds of regular strength cocktails. The name makes reference to David Wondrich who not only espouses the intermission drink concept but was the first person to request a sherry libation at Latitude 29. Saveur Magazine mentioned that "this tiki-inspired drink is based on the Adonis, a pre-Prohibition recipe that is equal parts sherry and vermouth, with a balancing dash of bitters."
The U.S.S. Wondrich greeted the nose with grape and allspice aromas along with the occasional poke from the pineapple leaf's pointy end. The grape continued on into the sip along with a hint of pineapple, and the swallow paired the sherry's nuttiness with the liqueur's allspice which were both followed by a spiced pineapple finish. Andrea commented that the combination reminded her of desserts -- specifically Raisin Squares; to me, it had shades of the Kuula Hina given the Amontillado sherry, pineapple, allspice dram, and Angostura Bitters components.