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Port or sherry for cocktails? Or both?


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#61 Czequershuus

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Posted 25 January 2014 - 02:35 PM

Finishing off my bottle of Armada with a few flips

 

Cream Sherry Flip (from Darcy O'Neil at The Art of the Drink log)

2.5 Oz Cream Sherry (Sandeman Armada Rich Cream Oloroso)

2 tsp Cream

1 tsp Simple Syrup

1 egg

Nutmeg Garnish

Dry Shake, then shake with ice and strain. (I did a 'damp shake' with a single cube, as it always works better for me)

 

Rich and lovely, exactely what you would expect. A very nice way to enjoy sherry. Possibly the best way to enjoy sherry for breakfast.

 

Bourbon Derby Flip (from the Eastern Standard, via Cocktail Virgin Slut)

0.75 Oz Four Roses Bourbon (OGD 114)

0.75 Oz House Rum Blend (Applecton V/X)

0.75 Oz East India Solera Sherry (Sandeman Armada Rich Cream Oloroso)

0.5 Oz Cinnamon Syrup

0.5 Oz Cream

1 Egg

Dry Shake then shake with ice ands train into a cocktail glass. ( I added a nutmeg garnish, because why not?)

 

I love how the cinnamon spice cuts through the richness. The mix of base spirits is spot on here, the rum and bourbon perfectly balance eachother here. A really nice flip. This saturday is turning out great.



#62 Czequershuus

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Posted 28 January 2014 - 05:53 AM

So after those last two cocktails there was still a tiny bit left in the bottle, so I officially finished it off with this

 

Sultan (by Rafa)

2 Oz Brandy (Ansac VSOP)

0.75 Oz Lemon Juice

0.5 Oz PX Sherry (Sandeman Armada Rich Cream Oloroso)

0.25 Oz Cassis (Mathilde)

2 ds Aromatic and/or Fig Bitters (no fig, so I did a dash of Angostura and dash of Bittercue Bolivar Bitters)

Shake with ice and strain into a cocktail glass or into a rocks glass over ice (I went up)

 

While I love the concept of sherry and cassis together, this did not work for me. Quite possibly it did not because I did not use the PX called for, or because my bottle was passed its prime. I may have to revisit this i I ever happen upon some actual PX.



#63 Rafa

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Posted 28 January 2014 - 03:21 PM

Sorry it didn't work out—I've found that cassis + lemon can be tart in an unpleasantly sharp way if I'm not careful, and I have trouble controlling for it, so on a subsequent revision I decided to replace the lemon with lime in that drink, cut back the cassis significantly, and add some ginger syrup to make up the difference and help tie together the flavors a bit better. 


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#64 Jaymes

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Posted 28 January 2014 - 03:29 PM

Just want to say that, to me anyway, the title of the thread sort of implies what one can keep on hand for mixing cocktails.  I suppose you can mix cocktails with port but, I've always been told, once you open a bottle of a nice vintage port, you should drink it fairly quickly - definitely within a few days or so.  That doesn't seem to me to be a quality that easily lends itself to sitting around a bar waiting for weeks, or even months, before being stirred into a mixed drink of some sort.


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#65 Czequershuus

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Posted 28 January 2014 - 08:00 PM

Sorry it didn't work out—I've found that cassis + lemon can be tart in an unpleasantly sharp way if I'm not careful, and I have trouble controlling for it, so on a subsequent revision I decided to replace the lemon with lime in that drink, cut back the cassis significantly, and add some ginger syrup to make up the difference and help tie together the flavors a bit better. 

That sounds like a great idea to me - I think I have found something similar with cassis and lemon vs lime. Those sound like great modifications. Oh darn, another excuse to but more sherry...



#66 Czequershuus

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Posted 09 March 2014 - 09:00 AM

I know I post a lot here, but I have been on a Sherry kick the last few months. Earlier this week I opened a bottle of Hartley & Gibson Oloroso Sherry. Knowing it would spoil shortly, even if vacu-vinned, I quickly set to work. I posted about the 1818 cocktail in the Rum Substitutions thread, so I will confine myself to other experiments here.

 

The sherry by itself is very nice, I would definitely drink it just chilled. It is what you would expect from a sherry, very nutty, raisin-y. Nice level of oxidation and richness.

 

I tried it first in a sherry cobbler I go with the recipe, which I have adapted over the years to my own taste

 

Sherry Cobbler

4 Oz Sherry

0.5 Oz Rich Simple Syrup

2 Orange Wedges(I used blood orange, yay winter citrus!)

2 ds Bitters(I statr with Angostura and change as it appropriate t the sherry)

Shake with ice and strain into a goblet filled with pearl, o lets face it, crushed ice.

 

The Oloroso worked great here. This is one of my favorite lighter drinks. I made a large format for a party several years ago and it was a huge hit. It is even better with a more complex sherry like this.

 

 

Then it was time for something lovely and stirred. 

 

The Old Man, The Monk, and the Sea(Link)

1.5 Oz Old Fitzgerald Bourbon(OGD 114)

0.75 Oz Benedictine

0.75 Oz Oloroso Sherry

2 ds Angostura Bitters

Stir with ice and strain into a cocktail glass. Twist and orange peel over and discard.

 

Love this one. I am a sucker for Benedictine, and it just works so well here. A great winter mood mellower.

 

Next up I wanted to see how the sherry played with sharper citrus.

 

Pancho Villa(Link)

2 Oz Blanco Tequila(Lunazul)

0.5 OZ Oloroso Sherry

0.5 Oz Maraschino(Luxardo)

0.5 Oz Lime Juice

Shake with ice and strain into a cocktail glass.

 

A little harsh, maybe, and a little Maraschino forward. The relatively subtle sherry struggles to tame the equal amount of Maraschino in terms of flavor. Not a bad drink, by any means, but probably not the best use of sherry.

 

More to come.


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#67 mkayahara

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Posted 10 March 2014 - 06:18 AM

I know I post a lot here, but I have been on a Sherry kick the last few months.

Nothing wrong with that! I love sherry in cocktails, but I don't drink it very often because it takes me forever to get through a bottle, so I'm always looking for new recipes.
 

The sherry by itself is very nice, I would definitely drink it just chilled.

Well I would hope so: don't cook and don't mix cocktails with wine you wouldn't drink a glass of on its own, right? :wink:
 

Next up I wanted to see how the sherry played with sharper citrus.

Have you ever tried Joaquin Simo's Flor de Jerez? Decidedly one of my favourite sherry cocktails.
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#68 Czequershuus

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Posted 15 March 2014 - 08:23 AM

 
Have you ever tried Joaquin Simo's Flor de Jerez? Decidedly one of my favourite sherry cocktails.

I have not, but it is certainly going on a list. I have yet to try an Amontillado, so that one is definitely topping the list when I decide to spring for a bottle. 

 

To continue with my sherry adventures, both from last weekend and the start of this one - 

 

Old Bill (Link)

1 Oz Oloroso Sherry

0.5 oz Aged Rum (Appleton V/X)

0.5 Oz Maraschino (Luxardo)

3 ds Orange Bitters

Stir with ice and strain into a cocktail glass.

 

This one did not work for me. The Appleton was a bad choice here, it and the fairly delicate sherry were pummeled by the Maraschino. I think if I upped the rum and went down to 0.25 oz of Maraschino it may work better. 

 

Bread and Wine (Link)

1.5 Oz Scotch (Ballantines)

1 Oz Dry Oloroso Sherry

0.5 Oz Lemon Juice

0.25 Oz Maple Syrup

1 rinse Absinthe

Shake and strain into an absinthe rinsed rocks glass. Add one large ice cube. 

 

I love the name, and the wya it plays with the ingredients. it is also a great description, as this is a cocktail that makes you think of a hearty meal. Not a blockbuster "WOW" cocktail, but a very solid tipple. The richness of the sherry really goes well with the slightly smoky scotch. I think it would likely be even better with a slightly more assertive scotch, but Ballantines was my best option at this time.

 

Sherry Duval (Link) (Cocktail Virgin Slut has been a great source for Oloroso specific sherry cocktails)

1 Oz Oloroso Sherry

1 OZ Bols Genever

0.75 Oz Cynar

0.25 Oz Maple Syrup

1 ds Walnut Bitters(half a dash angostura, half a dash peach)

Stir with ice and strain into a cocktail glass.

 

Wow, that may be one of the top couple of sherry cocktails I have tried so far. Everything came together, and surprisingly the sherry was not lost amid the Genever and Cynar. A lovely little sipper.

 

I am catching up with my notes on Sherry cocktails over the past 2 1/2 weekds, so there are still a few things to post about in future.



#69 Czequershuus

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Posted 21 March 2014 - 04:21 AM

My Sherry adventure continued!

 

On of the sherry cocktails I had really been looking forward to did not call for Oloroso specifically, but simply dry sherry. It was the 

 

Chaplin (Link)

0.75 Oz Bourbon (WT 101)

0.75 Oz Sherry (Oloroso)

0.75 Oz Ramazzotti

0.125 Oz Cointreau

2 ds Orange Bitters (Reagan's)

Stir with ice and strain into a cocktail glass. Garnish with a lemon twist..

 

I really liked it, but not as much as I thought I would. I have always found mixing with dark Amari a bit hit and miss, and for me this misses excellence by just a touch. I love the flavor combinations, but next time I make this I may play around with the bitters. 

 

The next drink I made came from the very enjoyable Concoctails blog.

 

Blind Hermit (Link)

2 Oz Old Monk Rum (1 Oz Appleton V/X, 1 Oz Goslings)

1 Oz Frangelico (Cut to 0.5 Oz. I am not that brave)

0.5 Oz Dry Oloroso Sherry

1 tsp Green Chartreuse

1 tsp Cinnamon Syrup

2 ds Coffee Bitters (Xocatl Mole)

 

This worked out really well. A nut liqueur with sherry is an obvious pairing, but a great one. Everything really came together here, and the choice to sub chocolate bitters for coffeee worked very well. Rich, nutty, almost dried fruity. A but like drinking a proper Christmas pudding.

 

As I was drinking this I had the inspiration to make a cocktail with similar ingredients, but very different proportions. I wanted to do something with sherry as the base. Here is what I have came up with. I have dubbed it the Spanish Grand Prix, in honor of the upcoming start of the motorcycle racing season (The Spanish Grand Prix is the motorcyle racings takes place at a circuit locate din Jerez)

 

The Spanish Grand Prix

1.5 Oz Dry Oloroso Sherry

0.5 Oz Dark Rum (Goslings)

0.5 Oz Frangelico

0.5 Oz Cynar

1 ds Xocoatl Mole Bitters

Stir with ice, strain in to a cocktail glass. 

 

It worked! It may need some tweeking, but I really like the based. I added the Cynar because I wanted some bitter flavors to add depth, and I loved the way my sherry played with it in the Sherry Duval. And the dark rum has the perfect flavors for balance here. To my mind one of my more successful creations. 

 

Still a bit more to come...


Edited by Czequershuus, 21 March 2014 - 04:21 AM.


#70 Czequershuus

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Posted 23 March 2014 - 01:49 PM

Are you bored yet? Anyway more Sherry adventures

 

Kojo Cocktail(Link)

1 Oz Green Hat Gin (Dry Fly Gin)

1 Oz Oloroso Sherry

0.5 Oz Falernum (Velvet)

0.5 Oz Lemon Juice

0.25 Oz Simple Syrup

1 ds Jerry Thomas Decanter Bitters (Angostura Bitters)

Stir, strain, up, lemon twist

 

A very interesting gin based sherry cocktail that is not of the aromatic variety. It is the sort of cocktail to reach for when you want something a bit different. Richness from the sherry combines with the light, tropicality (not a word, but I want it to be) of the falernum in a fascinating way. 

 

 

Latin Trifecta (Link)

1 Oz Blanco Tequila (Lunazul)

1 Oz Cynar

0.5 Oz Oloroso Sherry

3 ds Orange bitters (Reagan's)

Stir, strain, up, flamed orange twist.

 

Hmm, I really wanted to like this one. I should like it. Cynar+Tequila=Awesome, Cynar+Sherry=Awesome, Tequila+Sherry=Awesome, Tequila+Cynar+Sherry=Not so Awesome. Something about these ingredients fought each other more than balances each other. 



#71 mkayahara

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Posted 23 March 2014 - 03:25 PM

Are you bored yet? Anyway more Sherry adventures

Not so much "bored" as "I really don't have room to buy a bottle of Oloroso."

Latin Trifecta (Link)
1 Oz Blanco Tequila (Lunazul)
1 Oz Cynar
0.5 Oz Oloroso Sherry
3 ds Orange bitters (Reagan's)
Stir, strain, up, flamed orange twist.
 
Hmm, I really wanted to like this one. I should like it. Cynar+Tequila=Awesome, Cynar+Sherry=Awesome, Tequila+Sherry=Awesome, Tequila+Cynar+Sherry=Not so Awesome. Something about these ingredients fought each other more than balances each other.

I prefer the Art of the Bar version of this drink, which they call the Choke Artist, and which calls for anejo tequila and fino sherry, and uses the orange bitters as a rinse for the glass. I think the key to making this combo work is to have a super dry sherry; if you let the sweetness get out of hand between the Cynar and the sherry, it goes off the rails.

Edited by mkayahara, 23 March 2014 - 03:26 PM.

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#72 Czequershuus

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Posted 23 March 2014 - 03:32 PM

Not so much "bored" as "I really don't have room to buy a bottle of Oloroso."

I prefer the Art of the Bar version of this drink, which they call the Choke Artist, and which calls for anejo tequila and fino sherry, and uses the orange bitters as a rinse for the glass. I think the key to making this combo work is to have a super dry sherry; if you let the sweetness get out of hand between the Cynar and the sherry, it goes off the rails.

 

Mmm, the dryness of the sherry may have been part of the issue. The Oloroso I have is not particularly sweet, but neither is it as dry as a fino or manzanilla. 



#73 Czequershuus

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Posted 29 March 2014 - 11:34 AM

After all these cocktails and a little bit of cooking, it was time to polish off the bottle before it spoiled, and I had just the right amount for two more cocktails. Made these last week, but have not had the time to write them up until now.

 

First up was something nice and rich, and with a great name:

 

Love in an Elevator (Link)

2 Oz Ron Zacapa Rum(Goslings)

0.5 Oz Dry Oloroso Sherry

0.5 Oz Benedictine

0.5 Oz Punt e Mes

1 ds Orange Bitters

Stir with ice and strain into a rocks glass. Garnish with a flamed orange twist(flame omitted)

 

Dark rum and Oloroso seem to be a natural pairing, it brings out the raisiny quality in the sherry. The Punt e Mes and Benedictine add to the richness. 

 

I finished my Oloroso expectations off with:

 

Animotion (Link)

2 Oz Bulleit Rye (Rittenhouse)

0.75 Oz Ramazzotti

0.5 Oz Dry Sherry

Stir with ice and strain over fresh ice in a rocks glass. Garnish with an orange twist.

 

A very nice Negroni/Boulevardier variation. I don't think I will ever become tired of Negroni variations, as nearly all of them are at least palatable. This one works very well, probably one of my favorite uses of Ramazzotti.

 

Well, it very fun exploring that bottle of sherry. I have now tried cocktails with Fino, Manzanilla, Cream sherry, and Oloroso. Amontillado next I suppose. Probably have to wait a while for that, thought, until I know I have the time to get through a bottle.



#74 mkayahara

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Posted Today, 07:08 AM

Last night I made a Spanish Negroni, with Lustau for the amontillado, Brokers (80 proof) for the gin and Punt e Mes for the sweet vermouth. It was OK, but a little out of balance for me. I would definitely go with a higher-proof gin next time, and either split the Campari 50/50 - or replace it entirely - with Cynar, to capitalize on the latter's natural affinity for sherry.

 

Edit: Next up for the amontillado will probably be a Tabard, which I've had several times before and love. I bring it up because it doesn't seem to have been mentioned in this thread yet.


Edited by mkayahara, Today, 07:11 AM.

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