This holiday season, bring Scotch to the punch-bowl party with these nine star ingredients!
'sherry' on Serious Eats
Cranberry cocktails don't get much respect. Perhaps that's because they tend to be pretty boring: just sweetened juice spiked with whatever booze is handy. While cranberries are one of fall's signature flavors, a cranberry-vodka or a Sea Breeze feels a little too summery. And a bit too casual for serving at the holiday dinner table. But this cranberry cocktail, enriched with sherry and a splash of rum, is a different beast altogether.
Cranberry juice gets a sophisticated touch with the help of sherry in this aperitif cocktail.
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.
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.
While it may sound a bit funny that a cocktail from the early 1900s is called the Up to Date, this Manhattan-esque classic, made with rye whiskey, Grand Marnier, and sherry, is no laughing matter.
Like Manhattans, Grand Marnier, and sherry? Better give this classic cocktail a shot.
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
The A-go Flip is what would happen if eggnog left the farm for the big city, then came back for a family gathering, bringing a few tricks up its sleeve.
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.
In some circles, Concords are touted as the ultimate grape. These three cocktails showcase Concords with a fresh puree and an easy Concord grape syrup. They're worth whipping up for the color alone, but the flavors would impress even if your guests were blindfolded.
With alternating smoky, nutty, and jammy notes, this cocktail plays up the complexity of Concord grapes.
The definition of refreshing, this sangria works well for party since it's ready and prepped in the fridge.
The new DC bar from husband and wife duo Derek Brown and Chantal Tseng has over 50 sherries on hand already.
Duende's head bartender Troy Bayless walked us through each of the cocktails—the list takes advantage of the new Oakland restaurant's extensive sherry selection, though not every drink is a sherry drink. He's eager to feature distinctive spirits and mixers—local Sutton Cellars vermouth and nocino, bacanora and artisanal mezcal from Mexico, as well as a range of sherries.
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.
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.
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.
For most people, a glass of sherry sounds like the kind of tipple that is to be sipped in a Victorian-era British parlor by a bunch of old codgers, but in reality the fortified wine from Spain is on the rise again. A new generation of restaurant sommeliers and shop owners have re- discovered the virtues of sherry for its wide breadth of styles and flavors, and its ability to go with all sorts of crazy dishes from a pungent curry to the stinkiest cheese.
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.