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Entries tagged with 'sherry'

Tobacco Road

Serious Eats Nick Caruana Post a comment

Pairing smoky mezcal with briny sherry and vegetal Cynar makes for one tasty drink with a great tobacco-laced scent. A pinch of salt and a grapefruit twist help bring out the flavors. More

Dulce y Salado

Serious Eats Lizz Schumer Post a comment

Chantal Tseng of Mockingbird Hill in Washington, D.C. created this coffee-sherry marriage when playing around with the salty-sweet profile of Amoroso or cream sherry. More

Up to Date

Serious Eats Nick Caruana 1 comment

Like Manhattans, Grand Marnier, and sherry? Better give this classic cocktail a shot. More

The New Hickory Cocktail

Serious Eats Nick Caruana Post a comment

This pungent twist on the classic Old Hickory Cocktail substitutes uses bittersweet, vegetal Cynar instead of sweet vermouth and dry Manzanilla sherry instead of dry vermouth More

A-go Flip

Serious Eats Lizz Schumer 5 comments

The A-go Flip, conceived by Matt Poli of The Publican in Chicago, is a deep and complex riff on classic eggnog. With rum and rich PX sherry as a base, it has the creamy feel we all know and love, with flavors that will make even non-noggers take notice. More

Scotch, Sherry, and Concord Cocktail

Serious Eats Autumn Giles 1 comment

With alternating smoky, nutty, and jammy notes, this cocktail plays up the complexity of Concord grapes. More

Watermelon and Blackberry Sangria

Serious Eats Heather Meldrom Post a comment

The definition of refreshing, this sangria works well for party since it's ready and prepped in the fridge. More

Muckraker Punch

Serious Eats Naomi Bishop Post a comment

This drink from Jim Romdall at Seattle's Vessel shows what a few more refined spirits will do to a punch. VSOP Cognac and aged sherry are lightened by the apricot and lemon. More

PDT's Cranberry Cobbler

Serious Eats Jaclyn Einis 1 comment

Get your holiday spirits on ice with this tart and festive gin-forward take on the sherry cobbler from Michael Madrusan and Jim Meehan of PDT in New York. More

Chamomile, Bourbon, Sherry and Grapefruit Slushito

Serious Eats Rachel Tepper Post a comment

This recipe from Adam Bernbach of Estadio in Washington, D.C. offers flavors not often enjoyed in frozen drinks. Chamomile may be calming in cups of tea, but with bourbon and grapefruit it offers nuanced flavor to a drink that packs a tart punch. More

Potato Soup with Fried Almonds

Serious Eats Nick Kindelsperger Post a comment

When it comes to satisfying soups made with a bunch of pantry staples, we all have a lot to learn from the Spanish. Whereas I see stale bread and too much garlic, they see gazpacho. And where I see a mishmash of potatoes, almonds, and a little bit of ham, Anya von Bremzen in The New Spanish Table sees a remarkably filling potato soup with fried almonds. More

The Woodsman Tavern's Hunting Vest

Serious Eats Jordan Michelman Post a comment

This variation on The Old Pal from The Woodsman Tavern in Portland, Oregon, is a rye-and-Campari cocktail somehow dominated by neither rye nor Campari. More

Vampire Blues

Serious Eats The Serious Eats Team 2 comments

Bourbon and sherry make for a savory, spicy fall cocktail from Jessica Gonzalez of Death & Co. in New York. More

Ximinez Martinez

Serious Eats Christine Chung Post a comment

Instead of using sweet vermouth in this variation of the Martinez, a combination of Manzanilla and Pedro Ximenez sherry maintains a comparable level of sweetness when mixed with maraschino liqueur. A subtle orange flavor brightens this savory fall cocktail from Aldea in NYC. More

Turtle Island

Serious Eats Carrie Vasios Mullins Post a comment

An effervescent cocktail made with fortified wine from Bryn Lumsden of the Rob Roy in Seattle. More

Raspberry Cobbler Cocktail

Serious Eats Heather Arndt Anderson Post a comment

To make this cobbler extra cobbler-y, I add a muddled vanilla bean a bit of cinnamon to my sugar. Other soft berries like blackberries, sylvanberries, loganberries or marionberries may also be used if you have them on hand. More

Rye Sherry Amour

Serious Eats The Serious Eats Team Post a comment

Sherry adds a sweet-savory element to this whiskey cocktail. The Trilby's Heather Herman uses Morris Kitchen ginger syrup, but you can also make your own by adding fresh ginger to the pot when you make simple syrup. More

Sauced: Char Siu Sauce

Serious Eats Joshua Bousel 6 comments

Char Siu doesn't refer to a sauce particularly, but the final product after this "Chinese barbecue sauce" is applied to pork that is hung onto fork skewers and roasted. Still, there's a fairly common base set of ingredients including hoisin, honey, soy sauce, sherry, Chinese five spice powder that imparts the ubiquitous flavor and glossy sheen to Char Siu. More

Time for a Drink: The Trident

Serious Eats Paul Clarke Post a comment

The Negroni is a classic cocktail composed of equal parts gin, sweet vermouth and Campari. The Trident takes the same formula, but swaps out each of the ingredients. In place of the herbaceous character of gin, the Trident uses the cumin-and-caraway flavors of aquavit ; sweet vermouth is replaced with the nuttiness of dry sherry; and for the bitter edge, Cynar takes the place of Campari. More

Cook the Book: Garlicky Steamed Mussels with Corn and Sherry

Serious Eats Caroline Russock 2 comments

These Garlicky Steamed Mussels with Corn and Sherry from In the Kitchen with A Good Appetite by Melissa Clark are the perfect summer-fall transition food. The mussels are steamed with sweet corn—it still tastes of summer, but is warm enough for these slightly chilly nights. The sherry, used instead of a more typical white wine or beer to steam the mussels, lends an almost woody, caramelized element that complements the briny mussels. More

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