The Sherry Cobbler, East India Negroni & The Artist's Special. Regular viewers will know that I am a sherry lover and often add it to cocktails to take them to a new level. In this video though, we look at one of the all time classic sherry cocktails, a sherry & rum twist on the Negroni and re-discover a cocktail that pairs sherry with whisky - my idea of heaven!
0:00 - Introduction
0:41 - Sherry Cobbler
Did you know that the sherry cobbler is often credited with being the very first shaken drink? It’s refreshing and low in alcohol, and so an ideal summer sipper.
Specs:
45 ml (1 1/2 oz) Amontillado sherry
15 ml (1/2 oz) PX sherry
1 dash Mr Bitters Apricot and Hickory bitters (optional)
2 wedges orange
2 wedges lemon
Mint sprig to garnish
Fresh berries to garnish (optional)
Equipment:
A jigger
Shaker tins
A barspoon
A goblet or rocks glass
Method:
Squeeze your wedges of fruit in to your tin. Add the sherries and bitters to your shaker tins, fill with ice, close the tins together and shake hard! Cobblers are traditionally served on crushed ice, and you can absolutely strain it over crushed ice if you have the time and inclination to make some (or a machine!), but an easy fix is to ‘shake and dump’, i.e. not strain at all but pour the entire contents of your shaker in to the glass. The broken up ice gives the effect you’re after. Garnish with mint and fresh fruit, and it must be served with a straw.
3:26 - East India Negroni
This modern classic is a rich and sophisticated Christmas pudding of a drink! Cream sherry is a blend of dryer and sweeter wines, so works really well to support the rum without being drowned out by the heavy spirit, but is also less intense than PX.
Specs:
45ml (1 1/2oz) dark rum
20ml (3/4oz) East India cream sherry
20ml (3/4oz) Campari
Orange twist to garnish
Equipment:
A jigger
A mixing glass
A barspoon
A julep strainer
A rocks glass
Good ice
Method:
Add all of the ingredients to your mixing glass, stir until it is chilled and diluted, and strain over good ice. Squeeze your orange twist over the drink to expel the oils, which provides a lovely aromatic lift to this quite heavy drink. Garnish, and enjoy!
5:39 - The Artist's Special
A favourite of the bohemian artist set in 1920s Paris, transport yourself to the Moulin Rouge with this refreshing yet complex tipple.
Specs:
30ml (1oz) blended Scotch
30ml (1oz) oloroso sherry
15ml (1/2oz) fresh lemon juice
15ml (1/2oz) redcurrant syrup* or grenadine or raspberry syrup
Lemon twist to garnish
Equipment:
A jigger
Shaker tins
A hawthorn strainer
A fine strainer
A coupe glass
Method:
Prepare your twist. Add all of your ingredients to your shaker tin, pack full of ice and shake as hard as you can. Double strain (use your hawthorn strainer to hold the ice back in the tin and pour through the fine strainer). Fold the twist over the top of you drink to expel the citrus oils, add the garnish to your cocktail, and enjoy!
*redcurrant syrup recipe from Talia Baiocchi ‘Sherry’:
1 cup redcurrants
¼ cup raspberries
1 ¼ cups sugar
200ml (7oz) boiling water
Muddle raspberries and redcurrants and let stand at room temperature overnight. Add sugar and boiling water and stir to combine. Let cool, and finely strain.
The original recipe calls for redcurrant syrup, and it does bring an amazing tartness to the drink but redcurrants aren’t always available, so it can definitely be substituted with good quality or home-made grenadine or raspberry syrup if that’s what you have to hand- just make sure it’s a nice bright syrup.
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