hampshire

1/2 oz Lustau Pedro Ximénez Sherry
3/4 oz Pierre Ferrand Dry Curaçao
1/2 oz Aperol
1/2 oz Lemon Juice

Build in a Highball glass, fill with crushed ice, and top with soda. Garnish with an orange twist and add a straw.

After previewing a drink from Belly Wine Bar's upcoming vermouth cocktail section of the menu, I returned to the current sherry cocktail section to have one that I had skipped the last time I was there. That drink was the Hampshire most likely named for the bar being near Hampshire Street in Cambridge. Bartender Ryan Connelly commented that it was created by bar manager Fanny Katz and the libation has an iced tea aspect to it; the last time I heard that description from a bartender it was for Bobby McCoy's Dartmouth Highball.
The Hampshire presented an orange oil aroma that led into lemon, orange, and grape flavors on the sip. Next, the swallow showcased how well Pedro Ximénez sherry and Pierre Ferrand's Dry Curaçao go together for it offered an elegant raisin-orange peel combination.