Just as we no longer baulk at the idea of using a high-end single malt or artisanal mezcal in a cocktail designed to showcase the unique attributes of that particular bottle, perhaps we should approach sherry cocktails in the same way – allowing them to be the star of the show.
Tag: sherry
Ask any bartender about their sherry selection and their eyes will light up with a feverish passion. And port, once the preserve of red-nosed captains of industry straight out of a Dickens novel, has finally taken its rightful place on cocktail lists alongside the vermouths and quinquinas who have reigned as undisputed champions of the fortifieds for far too long.
What is sherry? And is sherry finally having its moment? We’re seeing more and more bars getting behind the Spanish wine.
What is a solera system? It’s a fractional blending system — but what the hell is that? Well, let’s look at the history of the solera and from whence it came.
What is it that propels a drink from the hands of one bartender in one bar, to becoming a bartender favourite in bars across the globe? This London Calling recipe provides some clues.
Mandarins are in season in Australia from around May until this month until about now (so give this recipe a go while you can still get them).
The Fino-Toro is a drink which is lighter in alcohol without sacrificing flavour from Sydney agave bar and restaurant, Chula.
Story & Photography by Tim Philips With over a decade of experience on all corners…
By Sam Bygrave Generously hosted by Rushcutters, Sydney Sherry: this is one of those drinks…
Adelaide is making its presence on the Aussie cocktailing scene felt, with Glenelg’s Eden Dining Room and Bar taking out the Angostura Barrel Aged Cocktail comp, with an innovative an adventurous drink drawing on sherry-making techniques.
Fortified wines seemed to have had their day not long ago. Seen as the preserve of the stuffy and old, most bars might have a bottle of port or cream sherry kicking around on their back bar, gathering cobwebs and dust. But there has been a resurgence of interest in sherry and other fortifieds, and why not?