1 oz Lemon Juice
3/4 oz Lustau East India Sherry
1/2 oz Grade B Maple Syrup
1/2 oz Egg White (1/2 Egg White)
Dry shake, add ice, and shake again. Double strain into a coupe glass.
Two Sundays ago, we finally got around to making a drink out of the new Left Coast Libations cocktail book that was finally released last month at Tales of the Cocktail. Subtitled "The Art of West Coast Bartending: 100 Original Cocktails," the book does a rather good job portraying the Washington, Oregon, and California craft cocktail scenes through fifty bartenders who each present two recipes. The book is not laden with a lot of hard to find seasonal ingredients like many West Coast recipes are, but includes some of the more modern trends in bitters and spirits with a West Coast flare and a decent respect for the classics.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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2 comments:
What's the Lustau East India like as a sherry? I have a Cuesta PX sitting around, would that be an appropriate substitute? IIRC Cuesta is the second label of Lustau
It is half PX and half dry oloroso. It's sweet but not overly sweet, not overly nutty, and not overly fruity. It's a good middle ground sherry that made a great entry into the spirit for us.
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