Friday, December 20, 2019

jerezana cocktail

5/6 oz Manzanilla Sherry (1 oz Lustau Fino)
5/6 oz Amontillado Sherry (1 oz Lustau)
2/5 oz Sweet Vermouth (1/2 oz Martini Grand Lusso)
2/5 oz Dry Vermouth (1/2 oz Noilly Prat)
1/3 oz Vanilla Syrup (2/5 oz)
6 dash Orange Bitters (3 dash Angostura Orange + 3 dash Regan's)

Stir with ice, strain into a cocktail glass, and garnish with an orange twist.
Two Fridays ago, I spotted a recipe on KindredCocktails that was sourced from Difford's Guide called the Jerezana Cocktail. Given the name, I knew it was going to be a sherry drink, and this one was crafted by Rhys Wilson of Happiness Forgets in London. The proportions seemed a bit odd until I realized that they work rather well with the metric jiggers used in Britain; with a slight scaling, I was able to make all but one of the measures work with American jigger sizes. Once prepared, the Jerezana met the nose with an orange, grape, and vanilla bouquet. Next, red grape on the sip stepped aside to nutty, savory, vanilla, and orange flavors on the swallow. Andrea commented that the combination tasted like "a sherry Dreamsicle."

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