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 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.
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?
It used to be a sterile office space all one shade of white – white walls, white ceilings, fluorescent office light. The very definition of bland, monochrome and uniform. But this space, now home to Udaberri, is much more than that: deep warm-toned timber floors, below exposed ceilings and brick wall, while chesterfield lounges and communal tables provide space to relax.