A very warm Fogged In thank-you to Andrea of Gin Hound for Hosting this month’s Mixology Monday, and for her excellent theme, cherries. These stone fruits are essential to so many great and varied cocktails that it took me a while to decide on a direction that I hadn’t explored before. But lately I’ve been working with wine-based ingredients, which suggested a cherry-sherry combination. Tequila seemed a natural compliment to both.
1 1/2 oz blanco tequila
3/4 oz amontillado sherry
1 barspoon Maraschino liqueur
About 1/2 tsp mezcal
Stir with ice and strain into a chilled cocktail glass. Lemon twist. ROWEN, FOGGED IN LOUNGE
Off-dry; delicate fruit and florals. Black pepper from the tequila softened by the sherry.
When it comes to wine cocktails, I find there’s no flavor compliment more felicitous than a good slug of liquor. The drink below by yours truly is an equal parts trio like Whispers of the Frost except with rum instead of port. Puerto Rican rum is a good choice for this Manhattan-type drink, though a more full-bodied style like Pampero Aniversario seems appropriate and would add interest.
W 67th St
1 oz rye
1 oz gold rum
1 oz East India Solera sherry
2 dashes Angostura Bitters
Stir with ice and strain into a chilled cocktail glass. Brandied cherry. ROWEN, FOGGED IN LOUNGE
For the sherry, East India Solera was what I happened to have though anything in the medium-to-cream zone would probably work. Or use madeira.
All right—this here’s the Bamboo Cocktail. It’s another sherry drink in this wine series I’m doing. A classic 19th-century thing, I had it just this weekend at Comstock Saloon here in San Francisco, a fine place to drink in Barbary Coast style. The next day, I tried my hand at the Bamboo as well.
1 1/2 oz dry sherry
1 1/2 oz dry vermouth
1 dash orange bitters
2 drops Angostura bitters
Stir with ice and strain into a chilled cocktail glass. Twist a strip of lemon peel over the glass and discard. Stuffed olive.
I worked from David Wondrich’s Imbibe! which recounts the creation and naming of this light, dry cocktail by saloonman Louis Eppinger. The recipe calls for two dashes orange bitters, though results vary considerably with the brand. Fee Bros seemed better at one dash. Regans’ added a nice cardamom note. And because I’m a scotch nut, I tried a dash of single malt as well, which didn’t hurt a thing.
This is a great wine cocktail remix by the incomparable Frederic Yarm of Cocktail Virgin Slut. The recipe follows the basic Trader Vic template, changing the Jamaica and Martinique rums for two styles of sherry. These wines as well as the classic Mai Tai are house favorites here so of course I jumped when I saw this item on Fred’s blog. Rich and flavorful, the crushed ice held onto the sherry flavor to the last.
Sherry Mai Tai
1 1/2 oz amontillado
1/2 oz Pedro Ximenez (subbed East India Solera)
1/2 oz curaçao
1 oz lemon juice
1/2 oz orgeat
Shake with ice and strain into a double old fashioned full of crushed ice. Mint garnish. (Used a cherry.) SOURCE: FREDERIC YARM, COCKTAIL VIRGIN SLUT
Sorry to be all out of mint last night when making these but the sweet almond aroma of the (naturally) candied cherry worked well enough with the other nutty flavors in the drink.
Someone’s surely made this before though I couldn’t find a recipe: the Manhattan cocktail formula transposed for sherry and port. It’s bright with the acidity of the wine, and definitely lighter in alcoholic impact than spirits, like you’d expect. But for an aperitif cocktail, it seems kinda like a New Yorker.
Waverly & Waverly
2 oz amontillado (Lustau)
1 oz port (Churchill Reserve)
2 dashes orange bitters (Regans’)
Stir with ice and strain into a chilled cocktail glass. Orange twist. ROWEN, FOGGED IN LOUNGE
Sherry—so delicious! Only a few years ago was I startled to learn that others might not consider sherry a morning beverage. Can you imagine? Anyway, when I saw that the incomparable Frederic of Cocktail Virgin Slut posted a Sherry Mai Tai, I made it as soon as possible, and then made another. A sherry cocktail is probably going to be an easy sell around here. Wanting more, I was inspired to think of a recipe of my own using another favorite ingredient, apple brandy. It’s a bit like Todd Maul’s Joe Bans You, also blogged by Frederic. I feel a wine cocktail series coming on.
2 oz straight apple brandy
1 oz East India Solera sherry
3/4 oz lemon juice
1 tsp orgeat
1 dash Fee Bros Whiskey Barrel Aged Bitters
Shake with ice and strain into a chilled cocktail glass. ROWEN, FOGGED IN LOUNGE
It’s time again for Mixology Monday. This month, Mark Holmes of Cardiff Cocktails invites us to show off our mad herbalist cocktail skillz with his awesome theme, Witches’ Garden. I was expecting this challenge to help me welcome in the summer time with something
light and bright, but ended up with a velvety room-temperature potion of
rosemary, sage, and port wine goodness.
1 1/2 oz cognac
1 1/2 oz port
3-4 sage leaves
1 sprig rosemary (an inch or so)
Bruise the herbs lightly but thoroughly in a splash of the cognac. Add the remaining cognac and the port, stirring well. Strain through mesh into a snifter or other balloon-shaped glass. ROWEN, FOGGED IN LOUNGE
The herbs bring out savory notes in the port and brandy. Rich and subtly aromatic, this would be just the thing for a winter night. On a May afternoon, it’s contemplative and still, and casts a strange spell.
Some notes on my cocktail life in San Francisco—mostly thoughts about classics or an idea I’m working on. Once in a while, I even go out and drink someone else’s liquor. (I try to take pictures to prove it.)