Friday, May 8, 2020

when the british came to spain

1 1/2 oz Plymouth Gin (Martin Miller Westbourne)
1 oz Fino Sherry (Lustau)
3/4 tsp Curaçao (Pierre Ferrand)
3/4 tsp Grenadine
3/4 tsp Dry Vermouth (Miro)
3/4 tsp Lemon Juice

Stir with ice and strain into a cocktail coupe. 3/4 tsp is 1/8 oz.

Two Fridays ago, I selected the final and almost not published 2016 edition of the Food & Wine: Cocktails series for the evening's libation. There, I was lured in by the When the British Came to Spain by Drink's Ezra Star; Ezra is a big fan of Dry Martinis, and I decided to give her riff a try that night since I was rather in a Martini mood. Here, the format was a gin-Fino sherry one with light accents from grenadine, orange liqueur, lemon juice, and dry vermouth that abstractly felt like the Old Hall.
In the glass, the When the British Came to Spain donated an orange, berry, and savory bouquet to the nose. Next, white wine with hints of fruitiness on the sip flowed into juniper, mango, tangerine, and savory flavors on the swallow that also shared a melon note as things warmed up.

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