Rye Witch Sherry Cocktail

A sherry-spiked riff on the Improved Old Fashioned
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Rye Witch Sherry Cocktail
Photo: Lizzie Munro/Tasting Table

It's Spirits Month! Get in on all the booze-filled fun.

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 Witch

Recipe 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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