Sunday, March 24, 2019


1 oz Cocchi Americano
1 oz Fino Sherry (Lustau)
3/4 oz Lemon Juice
1/2 oz Simple Syrup
2 dash Orange Bitters (Regan's)

Shake with ice, strain into a Collins glass with ice, top with soda water (2 oz), and garnish with a grapefruit twist.
In seeking out recipes to utilize my bottle of Fino sherry, I searched the Imbibe Magazine database and found the Goldfinch. The recipe was crafted by Lauren Schell at Seaworthy in New Orleans, and it was published in the Summer 2016 issue which came out around the time the bar opened up at the Ace Hotel. In the glass, the Goldfinch flitted to the nose with grapefruit and fino sherry's dry wine aroma. Next, a crisp carbonated lemon and peach noted sip led into fino sherry and orange flavors on the swallow.

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