Monday, October 21, 2019

[lion's tooth]

1 1/2 oz Manzanilla Sherry (Lustau)
1/2 oz Yellow Chartreuse
1/2 oz Aveze Gentian Liqueur
1/2 oz Lemon Juice

Shake with ice, strain into a wine glass, and garnish with a lemon twist.
Two Mondays ago, in between a late afternoon Redbreast Whiskey tasting and the Fernet Branca Games at night, I met up with Andrea at Estragon in the Southend for dinner. For a drink, I perused bartender Sahil Mehta's drink notebook and spotted an unnamed sherry recipe that seemed perfect. The end result had an earthy and floral aspect that when combined with the yellow color made me think of dandelions; therefore, I dubbed this one the Lion's Tooth after the literal translation of the Spanish word for said flower. In the glass, the Lion's Tooth proffered lemon, earthy, and floral aromas that were accentuated by the wine glass' shape. Next, a dry lemon and white wine sip blossomed into a bright herbal and earthy sherry-gentian swallow.

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