Comments on: Sherry: out from the shadows http://drinkboston.com/2009/12/16/sherry-out-from-the-shadows/ Bars, bartenders and imbibing in Beantown. Tue, 06 Sep 2011 00:49:55 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: ljclark http://drinkboston.com/2009/12/16/sherry-out-from-the-shadows/comment-page-1/#comment-69870 ljclark Fri, 08 Jan 2010 16:46:24 +0000 http://drinkboston.com/?p=1862#comment-69870 Oooh, excellent advice. Thanks! Oooh, excellent advice. Thanks!

]]> By: Delavaez http://drinkboston.com/2009/12/16/sherry-out-from-the-shadows/comment-page-1/#comment-69795 Delavaez Fri, 08 Jan 2010 02:26:05 +0000 http://drinkboston.com/?p=1862#comment-69795 If you like sherry and are in San Francisco you have to stop in Gitane. They have over 23 bottles by the glass and will gladly make you a drink with any style you choose. I highly suggest the palo cortado wellington neat or in a mixed drink. If you like sherry and are in San Francisco you have to stop in Gitane. They have over 23 bottles by the glass and will gladly make you a drink with any style you choose. I highly suggest the palo cortado wellington neat or in a mixed drink.

]]> By: ljclark http://drinkboston.com/2009/12/16/sherry-out-from-the-shadows/comment-page-1/#comment-67156 ljclark Wed, 23 Dec 2009 17:06:33 +0000 http://drinkboston.com/?p=1862#comment-67156 Great stuff, stephen, Slim, Arnold and eas. Hope to get to the Drawing Room, and back to SFO, soon. Safe prediction on port, eas. Great stuff, stephen, Slim, Arnold and eas. Hope to get to the Drawing Room, and back to SFO, soon. Safe prediction on port, eas.

]]> By: eas http://drinkboston.com/2009/12/16/sherry-out-from-the-shadows/comment-page-1/#comment-66790 eas Mon, 21 Dec 2009 04:34:42 +0000 http://drinkboston.com/?p=1862#comment-66790 Charles made me his Bread & Wine on Friday night - it's truly spectacular. Yes, try that at home. And go visit Charles and Tim at Drawing Room!!!! And is the use of Port in mixed drinks not far behind? Charles made me his Bread & Wine on Friday night – it’s truly spectacular. Yes, try that at home. And go visit Charles and Tim at Drawing Room!!!!

And is the use of Port in mixed drinks not far behind?

]]> By: Arnold http://drinkboston.com/2009/12/16/sherry-out-from-the-shadows/comment-page-1/#comment-66747 Arnold Sun, 20 Dec 2009 22:49:01 +0000 http://drinkboston.com/?p=1862#comment-66747 For anyone traveling San Francisco, the restaurant NOPA has had several sherry-based cocktails on their menu since October: http://nopasf.com/menu/spirits_cocktails/ The Puro was delightfully smoky (hence the name)--quite the achievement without the addition of any Islay scotch. The Salem's Lot is quite nice as well, for those amaro fans. For those home enthusiasts, the 606 and White Manhattan were quite nice. If your planning a visit out that way, the food ain't bad as well... For anyone traveling San Francisco, the restaurant NOPA has had several sherry-based cocktails on their menu since October:

http://nopasf.com/menu/spirits_cocktails/

The Puro was delightfully smoky (hence the name)–quite the achievement without the addition of any Islay scotch.

The Salem’s Lot is quite nice as well, for those amaro fans.

For those home enthusiasts, the 606 and White Manhattan were quite nice. If your planning a visit out that way, the food ain’t bad as well…

]]> By: MC Slim JB http://drinkboston.com/2009/12/16/sherry-out-from-the-shadows/comment-page-1/#comment-66701 MC Slim JB Sun, 20 Dec 2009 17:14:58 +0000 http://drinkboston.com/?p=1862#comment-66701 Cool article, once again! I think the most serious straight sherry purveyor in town might be Taberna de Haro, which for years has offered a sherry/tapas pairing menu that you could only order standing at their little bar. I keep finos and manzanillas around for aperitifs and a bottle of Pedro Ximénez for drizzling on vanilla ice cream (a trick taught to me in Seville). Can't remember where in Boston we were first served Alvear Solea Cream Sherry, but we love that for afters and always keep that around now. Can't say I've tried many sherry cocktails beyond the odd Manhattan variant with sherry subbing for sweet vermouth, and Green Street's Barbara West. I'm looking forward to mixing up Misty's Dunaway at home! Cool article, once again!

I think the most serious straight sherry purveyor in town might be Taberna de Haro, which for years has offered a sherry/tapas pairing menu that you could only order standing at their little bar.

I keep finos and manzanillas around for aperitifs and a bottle of Pedro Ximénez for drizzling on vanilla ice cream (a trick taught to me in Seville). Can’t remember where in Boston we were first served Alvear Solea Cream Sherry, but we love that for afters and always keep that around now.

Can’t say I’ve tried many sherry cocktails beyond the odd Manhattan variant with sherry subbing for sweet vermouth, and Green Street’s Barbara West. I’m looking forward to mixing up Misty’s Dunaway at home!

]]> By: stephen http://drinkboston.com/2009/12/16/sherry-out-from-the-shadows/comment-page-1/#comment-66596 stephen Sat, 19 Dec 2009 19:19:15 +0000 http://drinkboston.com/?p=1862#comment-66596 i used to make the "artist's special" a lot, but with glen fiddich and harvey's orange aromatized sherry which is only slightly sweet. because the lemon juice sits in as a minor acid... i stir. delicious. another great sherry drink is the SanRu: 1 oz. dry sherry 1 oz. dubbonet rouge 1 oz. gin half bar spoonful of cheery heering dash orange bitters very dry, very sophisticated. delicious if you need an aperitif. cheers! i used to make the “artist’s special” a lot, but with glen fiddich and harvey’s orange aromatized sherry which is only slightly sweet. because the lemon juice sits in as a minor acid… i stir. delicious.

another great sherry drink is the SanRu:

1 oz. dry sherry
1 oz. dubbonet rouge
1 oz. gin
half bar spoonful of cheery heering
dash orange bitters

very dry, very sophisticated. delicious if you need an aperitif.

cheers!

]]> By: ljclark http://drinkboston.com/2009/12/16/sherry-out-from-the-shadows/comment-page-1/#comment-66075 ljclark Thu, 17 Dec 2009 16:01:50 +0000 http://drinkboston.com/?p=1862#comment-66075 Robmarais, I loooove the Barbara West. You must go to Coppa to have Corey make you the Balao Swizzle. Good point, Fred, although one can always argue in favor of something along the lines of a dry Manhattan. Jonathan, thanks for the wonderfully named recipe. Robmarais, I loooove the Barbara West. You must go to Coppa to have Corey make you the Balao Swizzle. Good point, Fred, although one can always argue in favor of something along the lines of a dry Manhattan. Jonathan, thanks for the wonderfully named recipe.

]]> By: Jonathan http://drinkboston.com/2009/12/16/sherry-out-from-the-shadows/comment-page-1/#comment-65928 Jonathan Thu, 17 Dec 2009 01:22:51 +0000 http://drinkboston.com/?p=1862#comment-65928 So one of the first really good cocktails I ever made myself was a sherry cocktail -- and it is one I still love. It is called an Artist's Special - it comes from this random cocktail encyclopedia that I have and is supposed to have been the signature cocktail at the Artists' Club in Paris during the 20s. Here goes: 1 measure good blended Scotch 1 measure sweet sherry (I use Lustau Pedro Jimenez) 1/2 measure lemon juice 1/2 measure grenadine Shake with ice and serve in a cocktail glass with a twist -- don't spray the oil it detracts. Hope people like it. So one of the first really good cocktails I ever made myself was a sherry cocktail — and it is one I still love. It is called an Artist’s Special – it comes from this random cocktail encyclopedia that I have and is supposed to have been the signature cocktail at the Artists’ Club in Paris during the 20s. Here goes:

1 measure good blended Scotch
1 measure sweet sherry (I use Lustau Pedro Jimenez)
1/2 measure lemon juice
1/2 measure grenadine

Shake with ice and serve in a cocktail glass with a twist — don’t spray the oil it detracts.

Hope people like it.

]]> By: Frederic http://drinkboston.com/2009/12/16/sherry-out-from-the-shadows/comment-page-1/#comment-65917 Frederic Thu, 17 Dec 2009 00:02:48 +0000 http://drinkboston.com/?p=1862#comment-65917 I'd recommend two sherries for a home bar. A dry, pale, nuttier one like a dry oloroso or amontillado, and a sweeter one like Lustau's East India Solera (which is half dry oloroso and half Pedro Ximénez). If you like it really sweet, a pure Pedro Ximénez would be the one to chose. As for recipe interpretation, it's often a dry sherry but not always. With darker spirits like rye that you would associate with Italian vermouth rather than French vermouth, chose the sweeter styles of sherry, especially since whiskeys and the like would drown out a lot of the subtleties of paler sherries. I’d recommend two sherries for a home bar. A dry, pale, nuttier one like a dry oloroso or amontillado, and a sweeter one like Lustau’s East India Solera (which is half dry oloroso and half Pedro Ximénez). If you like it really sweet, a pure Pedro Ximénez would be the one to chose.

As for recipe interpretation, it’s often a dry sherry but not always. With darker spirits like rye that you would associate with Italian vermouth rather than French vermouth, chose the sweeter styles of sherry, especially since whiskeys and the like would drown out a lot of the subtleties of paler sherries.

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