cab calloway

1 1/2 oz Oloroso Sherry (Lustau)
1/2 oz Rye Whiskey (Rittenhouse)
1/4 oz Apricot Liqueur (Rothman & Winter)
1/4 oz Dry Vermouth (Noilly Prat)
2 dash Angostura Bitters
2 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a rocks glass with ice, and garnish with a lemon twist. On Instagram, the drink creator recommended, "Be sure to play some of Cab's Music as you sip. It makes it taste better."On Christmas Day, I was in a need of an aperitif before we set off to have a large dinner at a friends' house. Within my new purchase of Robert O. Simonson's Modern Classic Cocktails, I had spotted the sherry-based Cab Calloway created by Tiffanie Barriere during her time at Atlanta's airport bar One Flew South. She named it after the "famed and flamboyant bandleader from the early twentieth century." The oxidized sherry and apricot duo here reminded me of Joaquin Simo's Flor de Jerez, so I was game. Once prepared, the Cab Calloway orchestrated a lemon oil over rich, nutty sherry aroma. Next, grape with a hint of fruit on the sip flowed into nutty sherry, rye, and apricot flavors on the swallow with an allspice and orange finish.