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The New Spain
Adapted from Sherry: The Wine World’s Best-Kept Secret (Ten Speed Press) by Talia Baiocchi I’ve been enjoying stirring and shaking up some of the cocktails in this book, which also tells the history of sherry, how its made, why it’s so special, and explains the differences between the various types of sherry, from Fino to Moscatel. There are also some recipes for nibbles to go with sherry, to help you polish off the rest of the bottle : ) For this cocktail, Talia recommends an amontillado sherry, but any dry sherry would work fine.
Course:
Drinks, Cocktails, Others
Ingredients
- One 1/2-inch (1cm) thick slice ginger peeled, fresh
- 1/2 ounce agave nectar
- 3/4 ounce lime fresh squeezed juice
- 2 ounces dry sherry
- 1 ounce mezcal such as Del Maguey Vida, best-quality
- One lice of lime and nutmeg for garnish
Instructions
- Put the ginger, agave nectar, and lime juice in a cocktail shaker and muddle them together.
- Add the sherry and mezcal and fill the shaker halfway with ice. Shake for 20 seconds.
- Strain into an old-fashioned or on-the-rocks glass. Add a wheel of lime and grate a small dusting of nutmeg over the top.
Cup of Yum