Friday, April 26, 2019


3/4 oz Reposado Tequila (Cimarron)
3/4 oz Cocchi Americano
3/4 oz Lustau East India Solera Sherry
3/4 oz Perucchi Bianco Vermouth (Dolin Blanc)

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
After dinner two Friday nights ago, I turned to my Food & Wine: Cocktails library and uncovered the Andalusion in the 2013 volume. This equal parter was crafted by Julian Cox for Playa in Hollywood; there, he made three versions of this drink: a fino one as an aperitif, an Amontillado one for general drinking, and a cream sherry one for dessert. Given how I had just opened a bottle of Lustau's East India Sherry, I went with that one. Once prepared, the Andalusion met the nose with lemon, agave, and grape aromas. Next, a semi-sweet raisiny grape sip gave way to tequila, floral, peach, and nutty flavors on the swallow.

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