Saturday, August 29, 2009


3/4 oz Sloe Gin (Plymouth)
3/4 oz Dry Sherry (Lustau don Nuño Dry Oloroso)
3/4 oz Lillet Blanc
1/2 oz Lemon Juice
1/4 oz Galliano
1 dash Orange Bitters (Regan's)

Shake with ice and strain into a cocktail glass. Garnish with a nasturtium flower or lemon twist.
For Mixoloseum's Thursday Drink Night (TDN), the theme was sherry cocktails. For the cocktail I created, I wanted to balance the sweetness of sloe gin with a dry sherry. To the mix, I added Lillet, orange bitters, and Galliano for some complexity, but alas, the drink was too sweet for me. Therefore, I cut the sweetness with some lemon juice and achieved a drink similar to a sweeter and more botanical-rich Barbara West cocktail. For a garnish, the nasturtium was not only attractive but its spicy floral aroma complemented the Galliano and Lillet. The response to the Trellis in the TDN chat room was rather positive although some people thought it was a little dry for their palates and recommended a 1/4 oz of simple syrup to make the drink more to their tastes. Perhaps a sweeter sherry would achieve the same end point. However, fans of the Barbara West and other bone dry drinks might find this drink a little too sweet, and for me, it seemed just about right.

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