Michael Maller, the beverage director at Raleigh’s Mateo instructs “you can use sherry in cocktails to add saltiness, sweetness, or umami, and sometimes all of those things.” Straight up, it pairs well with food too, from ham and olives to rich desserts, like sticky toffee pudding, depending on the type.
1½ orange slices
1 ounce El Maestro Sierra sherry
3 dashes Angostura bitters
2 ounces Bulleit bourbon
1 cherry, high quality
- Muddle ½ orange slice with sherry and bitters in a rocks glass.
- Add bourbon, and fill with ice. Stir well.
- Garnish with an orange slice and cherry.
did you know?
This isn’t sherry’s first comeback. While Jerez de la Frontera in the Andalusia region of southern Spain has been producing wine made from the Palomino grape since 1100 BC (sherry is an anglicized riff on Jerez), the Brits took a fancy to it—stabilized with grape brandy for ocean voyages—after Sir Francis Drake ransacked the port of Cadiz in the sixteenth century, returning with 2,900 barrels of the tipple.
- from Michael Maller, the beverage director at Mateo in Raleigh-Durham, North Carolina