Monday, April 11, 2011

sherry lady

1/3 Dry Pale Sherry (1 oz Lustau Dry Oloroso)
1/3 Booth's Gin (1 oz Aviation)
1/6 Cointreau (1/2 oz)
1/6 Lemon Juice (1/2 oz)

Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.

For our second drink two Sundays ago, I offered up the Sherry Lady from the 1937 UKBG Approved Cocktails, and Andrea could not say no to a sherry drink. While the recipe called for a dry pale sherry which I figured meant a Manzanilla or Fino, I went with a dry Oloroso for it was the closet in style of the four sherries we have on hand.
The Sherry Lady greeted us with the aroma of the sherry's nuttiness and the twist's lemon oil. Next, the sip was full of citrus notes from the orange liqueur and lemon juice, while the sherry filled out the swallow with the added heat and flavor of the gin. While the drink was drier than I expected, it was still a lot sweeter than a Barbara West. Moreover, the drink also reminded us of a sherry-ful White Lady (or the similar Fine and Dandy) which I am guessing is how it got its name.


Jeffrey Jenkins said...

I know this is an old post, but I've been on a sherry kick lately and have been scrolling through all of the sherry recipes you've posted here and this one is a real winner. Also, I'm a die-hard Cointreau fan, but give Drillaud's triple sec a try. It is a touch sweeter than Cointreau but otherwise has a very similar taste profile.

Loonia said...

We stole some cooking Sherry once and drank it.It was dry and had a slight garlicky aroma with just a hint of chicory-lemon taste. It was a swamp delicacy back during prohibition. 🍷🍸🍹🍺