Just finished a piece on cocktails with fortified wine (i.e. Vermouth, Sherry, Port.) Got a lot of great info from a variety of sources, including César Saldaña, General Manager at the Consejo Regulador de los Vinos de Jerez, the governing body in Spain that regulates the production of Sherry in Jerez. “Sherry adds a flavor profile and complexity unmatched by any other wine or liquor,” he explains “This is the result of thousands of years of tradition, culture and winemaking experience.” Indeed. It's made in such a variety of styles, but mixologists agree that the drier, paler Fino or Manzanilla styles seem to work best in the shaker. (Manzanilla has a delicate tang, which many believe results from the seaside location where it's produced.)
The Cosmo Andalusia is a Spanish take on the popular tart and tangy cocktail, with pomegranate juice standing in for cranberry, and Amontillado Sherry and its touch of sweetness, for vodka. The addition of Cava gives it a fresh effervescence:
1 oz. Amontillado Sherry 1 oz. simple syrup 1 oz. pomegranate juice 3 oz. Cava
Add first three ingredients to a cocktail glass filled with ice. Shake vigorously, and then strain into a chilled cocktail glass. Top with chilled Cava.
For more Sherry recipes, visit www.secretsherrysociety.com.