All you closet sherry drinkers out there; this one’s for you!
I love sherry. I love it dry to drink, sweet to cook and in vinegar form for my salad. Give me a glass of Manzanilla Sherry and I will show you a happy woman. Yesterday, I came across this article in the L.A. Times announcing the return of sherry to the cocktail hour. I was so excited that not only did I tweet my excitement, but I finally decided to put a little idea of mine into a glass. I call it my Savory Sherry Cocktail.
Over the last few weeks, every time I’ve eaten a clementine or sipped a sherry I kept thinking of how delicious the two would be together. The two together was a good combination, but they needed a bridge, an herbal mediator ensuring a harmonious coupling. After giving it a bit of thought, I decided a fresh bay leaf would be best up to the challenge. I first added a bruised bay leaf to the drink but the result was not very noticeable. Then I infused the sherry with a bruised bay leaf overnight for a much more pleasing result. I recommend using either a fino or manzanilla sherry for this recipe, a sweet sherry will not produce the same light refreshing cocktail experience. Also, if you can’t find clementines, Valencia oranges are a wonderful alternative.
Savory Sherry Cocktail
1-1 1/2 ounces Bay Infused Dry Sherry (chilled or at room temp, your preference)
2 ounces Freshly Squeezed Clementine Juice (chilled or at room temp, your preference)
Fresh Bay Leaves, to garnish
In a small glass, combine the ingredients, give a quick stir and garnish with a bay leaf. Enjoy!
Note: To infuse the sherry with a bay leaf, simply bruise one or two leaves and insert them into your bottle of sherry for 24 to 48 hours.
Interesting combo…..
For myself, I think I will just stick to sherry, straight up.
Glad we can all start to come out of the closet… it was starting to get a bit crowded in there. lol
Oh yes, do like a sherry now and then! Straight, but paired with fruit cake or a mince pie (why should Santa have all the fun, eh?!)
Debbie and Griffin, Soon legions of sherry lovers will rule the world of fine beverage!!
The flavor feels very Spanish to me. I would pair this drink with olives, paella, piquillo or any number of tapas. It may seem a little strange, but with all of the different savory applications of sherry it just fits.
I was excited over this article too, but probably less so than you;) I always seem to have a reasonably cheap bottle of fino in my cabinet, though all I ever use it for is for Tuxedo cocktails. I guess I should start expanding my sherry consumption beginning with your savory sherry cocktail.
Marvin, Up until a few years ago I only had it on hand for cooking, then I fell in love with all things Spanish. If you can find a Manzanilla give it a try with a big bowl of Sevillano olives and marcona almonds or some pan di higo, it is so delicious.
This drink sounds mighty curious. Might be because I am still used to the cheap sherry variety of my student days. I like the idea of infusing it with fresh bay leaves. Very innovative. Happy New Year btw!
Yes, there are others out there! Nice to hear. I was ordering some very good dry sherries (trying various ones) from a Spanish importer online. Then our local Natural Foods store began bringing them in (mainly for me, I think). Never used it in a mixed drink, and am looking forward to trying this.
Happy New Year to you too Bordeaux! Thanks, I try!
Claudia, You know I may have to do that, because my sources are very limited. Would you mind passing on the website name?
I may have to go back to them myself, as my local market was out today. The site is: http://www.tienda.com/
Thank you Claudia!