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Drinks Editor Jim Meehan contributed this recipe—one of his first sherry cocktails from his days at Gramercy Tavern—to Talia Baiocchi's book, Sherry: The Wine World's Best-Kept Secret. The cocktail is a riff on an Improved Old Fashioned.
Rye WitchRecipe from "Sherry: The Wine World's Best-Kept Secret," by Talia Baiocchi
Yield: 1 cocktail
Dash of Fee Brothers orange bitters
Dash of Regan's Orange Bitters No. 6
1 cube (or 1 teaspoon) demerara sugar
2 ounces Rittenhouse rye whiskey
¼ ounce Strega
¼ ounce palo cortado, preferably Lustau Península
Orange peel, for garnish
Add both bitters and the sugar cube to the mixing glass and muddle to a paste. Add the whiskey, Strega, sherry and ice and strain into a chilled rocks glass. Garnish with the orange peel.
Reprinted with permission from Sherry: The Wine World's Best Kept Secret, by Talia Baiocchi, copyright 2014. Published by Ten Speed Press, a division of Random House LLC
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