Everything old is new again. No adage better sums up what is happening right now in the global cocktail industry. We are in the midst of what industry legend Gary Regan calls the ‘second golden age of bartending’. And with that has come a revival of many old drink styles, techniques, tools, books and ingredients – including Sherry.
During the 19th century, fortified wines including Sherry and Port were extremely popular cocktail ingredients, popping up in all sorts of drinks, including Shrubs, Flips, Possets, Cobblers and Sangarees.
Sherry, whether dry, sweet or in between, can make many great cocktails. The key is to balance the dry and sweet. For example, if you are using sweet mixers, opt for a dry Sherry so the drink isn’t cloyingly sweet. Some of the best alcohol spirit pairings with Sherry are Whiskey, Bourbon and Scotch, but Brandy, Vermouth and bitters are also good choices. Nutty liqueurs such as Amaretto or Frangelico can also work really well with the nuttier styles of Sherry
We've put together this list of the three Sherry cocktails you should really give a go;
Henry Porter (1880)
Henry Porter was the bartender at the Telegraph bar. This drink became his signature and a classic across the world.
Rinse the Absenth in a chilled coupette or Sherry glass and discard. Shake ingredients with ice and fine strain into glass. Garnish with Lemon Zest.
Flame of Love Cocktail
Frank Sinatra’s favourite drink.
Make in the same way you would a martini. Stir in large iced mixing glass. Strain into chilled martini glass and serve with an orange twist.
- 50ml Tio Pepe Fino
- 20ml Grenadine
- 12.5ml Ruby Port
- 12.5 Cognac
- 20ml Fresh Lemon Juice
- 5 Dashes of Old Fashioned Bitters
Bitters Build with crushed ice in a highball glass. Garnish with a mint sprig.
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