Sherry is a fortified Spanish wine with a big personality. Ranging from delicate, bone-dry fino to rich, dense oloroso, sherry is one of my favorite low abv ingredients because it packs a ton of flavor into a relatively small amount of alcohol. This is largely due to its process of aging beneath flor, a type of indigenous yeast that is allowed to form within the barrel, protecting the sherry from oxygen as it ages.
Some sherries, such as Amontillado and oloroso are allowed to be exposed to oxygen after it has aged for a predetermined amount of time beneath this layer of flor, giving these varieties a complex flavor that is much richer and slightly nutty.
1 1/2 oz Amontillado Sherry
1/4 oz Tequila (+ 1/4 oz not included in shaker)
1/2 oz Dry Curaçao
3/4 oz Lime
1/4 oz Lemon-Grapefruit Oleo
Bar spoon Rich Sugar Syrup (2:1)
- Combine sherry, tequila, curaçao, lime, oleo, and sugar syrup in a shaker tin with ice.
- Shake well, about 40 seconds.
- Double strain over one large ice cube.
- Carefully float additional 1/4 oz tequila on the top of the cocktail.
- Grate nutmeg over the surface of the cocktail and enjoy!
3 grapefruits, peeled
3 lemons, peeled
¼ cup sugar
¼ cup water
- Zest all citrus fruits and transfer peels to a large bowl.
- Coat peels in sugar. Be sure all peels are thoroughly covered in sugar.
- Cover in plastic and allow to sit at room temperature for 6-7 hours.
- Strain syrup through fine sieve. Rinse peels in bowls with ¼ cup warm water. Strain into syrup mixture to extract remaining sugars. Discard peels. Keep oleo syrup refrigerated.