Monday, May 28, 2018

el rey

2 oz Amontillado Sherry (Lustau)
3/4 oz Lemon Juice
3/4 oz Simple Syrup
2 dash Orange Bitters (Regan's)
2 dash Boker's Bitters (Jerry Thomas Decanter)
1 Egg White

Shake once without ice and once with ice, strain over ice, and garnish with an orange-cherry flag.
After making the Royal Street Royale, I wanted to keep things on the lighter side, so I opted for a sherry recipe that I had spotted on the BarNotes app. That drink was the El Rey crafted by Nick Jarrett at the Clover Club in 2010 as a sherry egg white Sour. Once prepared, it gave forth a nutty sherry and orange peel aroma that led into a creamy, semi-dry grape and lemon-flavored sip. Next, the Amontillado's oxidized nuttiness came through on the swallow with a lightly spiced finish. Overall, it was light and playful yet elegant.

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