Quick Recipes and Easy

Mixing It Up – A New Era Of Sherry Cocktails

Keeping up with the times is a hard feat in the cocktail world. Constantly seeking out new and innovative ingredients to find the next huge thing, cocktail mixologists have to keep steps ahead of fashion.

Vegetables, saké and tea have all had their moment of fame and Sherry is adding the next new taste to drinks across the bar world. For a simple Sherry mixer, a double shot of Cream over ice, with a slice of orange as a garnish, is a tasty refresher. And for something more adventurous, try out the following cocktails as just a taster of what can be done with the whole host of Sherry styles and a small imagination…

CHERRY AMOUR

Designed at Salvador & Amanda by Mario Carvalho (see page 12 for details)

30ml Fino

20ml Havana 3yo Rum

Dash of cranberry juice

Dash of gomme syrup

Dash of lemon juice

3 Maraschino cherries

Muddle 2 Maraschino cherries in a glass with a teaspoon of their own juice. Shake with the remaining ingredients. Strain and pour into a margarita glass. Garnish with a cherry.

PACHARAN OSCURO

Designed at Cigala Bar & Restaurant

(see page 14 for details)

25ml gin

121/2ml Pacharan

A splash of Manzanilla

A splash of Oloroso

Stir together and pour into a glass with a twist of orange

ADONIS

30ml sweet vermouth

40ml of Fino

Dash orange bitters

Stir over ice, strain into a chilled cocktail glass.

DIVER’S DELIGHT

One third Pedro Ximénez

One-third crème de menthe

One-third blue Curacao

Stir over ice and strain into a chilled cocktail glass.

EAST INDIA II

40ml of dry vermouth

40ml Ancient East India Sherry

Dash of bitters

Stir over ice, strain into a chilled cocktail glass.

FOG CUTTER

60ml light rum

30ml brandy

15ml gin

60ml lemon juice

30ml orange juice

Dash of Pedro Ximénez

Pour everything but the Sherry into a shaker filled with ice and shake well. Pour into a glass and float the Sherry on top.

YODELER

1/2 litre of blended blueberries

1/2 litre of blended strawberries

1/2 litre of blended raspberries

2 bottles of Champagne

1/4 litre of Pedro Ximénez

1/4 litre of liqueur

Fill a large shaker with ice, Sherry and honey. Shake it well and strain the drink into a large punch bowl filled with fruit. Gently add the Champagne and serve with fruit in the glass.

Jeremy Mascarenhas has been editorial director of the seminal London Bar Guide magazine londonbarguide.com londonbarguide.com for 10 years. He is also global editor of The World Bar Guide, an online guide to the best bars in the world worldbarguide.com worldbarguide.com, publisher of The Huge Directory (a bar industry bible) and a freelance drinks marketing consultant. He has worked with most of the leading drinks groups including Red Bull, Moët Hennessy, Diageo, Brown Foreman, Budweiser, Asahi, Tiger Beer and Grand Marnier. Through his publishing company Scene It, as well as the London Bar Guide, he has published guides to Sherry, UK nightlife, cocktails, Japanese restaurants, the much lauded London Restaurant Guide and much more besides.



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