Monday, November 3, 2014


2/3 jigger Sherry (1 oz Lustau Amontillado)
Dash Vermouth (1/2 oz Dolin Sweet)
2 dash Creme de Cacao (1/4 oz Marie Brizard)
2 dash Lemon Juice (1/4 oz)
1 dash Orange Bitters (Regan's)

Shake with ice and strain into cocktail glass.
Two Fridays ago, I peered into the wine section of Pioneers of Mixing at Elite Bars: 1903-1933 and uncovered the Allies. With the creme de cacao and lemon juice, it came across as a sherry and vermouth version of the gin-based Mady with perhaps shades of a sherry Twentieth Century. After stirred and strained from my mixing glass, the Allies brought a grape aroma with a hint of chocolate to the nose. A crisp lemon and grape sip prepared the mouth for a nutty and chocolate swallow with a hint of orange on the finish.

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