Sherry Margarita
½ oz Palo Cortado Sherry
1 oz Tequila
2 oz Fresh Lime Juice
¾ oz Grand Marnier
Splash of Fresh Orange Juice
Need to spice things up? Now, there’s nothing that says “party” like a Margarita but why not add another layer to the mix. Combine all ingredients in a mixing glass with ice, and shake and strain into a martini glass. Garnish with a cheery orange slice and you’ve got yourself a fiesta!
French Toast Flip
Erick Castro
1 oz Sweet Old Oloroso
1/2 oz Apple Brandy
1/2 oz Malt Whisky
1/4 oz Allspice Drame
2 Dashes Aromatic Bitters
1/2 oz Maple Syrup Grade B
1 Egg
Combine all ingredients in a mixing glass and shake vigorously with no ice for approximately 10-15 seconds. Next add ice and shake vigorously until the drink takes on a voluptuous creamy texture. Doublestrain into a flare-lipped claret glass. Garnish liberally with freshly grated cinnamon.
That Night a Forest Grew…
Danny Valdez
2oz Pedro Ximenez Sherry
1oz unfiltered apple cider
6 drops hot sauce
6 drops Thai hot sauce
1/2 oz Chichicapa
1 whole egg
Add all ingredients into shaker with ice (Hawthorne spring also thrown in if handy to help emulsification). Shake. Double strain into coupe or coupe style cocktail glass.
Spray one to two pumps of Chichicapa, in atomizer, on top of finished cocktail for aromatics.
Delores Park Swizzle
Thomas Waugh
1 oz Amontillado Sherry
1 oz Tequila
3/4 oz Ginger Syrup
3/4 oz Fresh Lime Juice
1/4 oz Velvet Falernum
Topped with 4 dashes aromatic Bitters
Garnish lavishly with mint
Blend all ingredients except bitters, in a mixing tin and dry shake (without ice) to whip and emulsify. Then fill a 12 to 14 oz Pilsner glass nearly full of crushed ice and pour liquid from tin into the glass. Swizzle with a “Lele” stick until freezing cold. Top with dashes of Angostura bitters. Garnish with mint.
