Strange Encounters
Carrot eau de vie complements a base of amontillado sherry and adds a layer of freshness to both ginger and honey syrups.
- story: Chloe Frechette
- photo: Lizzie Munro
Carrot eau de vie complements a base of amontillado sherry and adds a layer of freshness to both ginger and honey syrups.
Created in 2007 for the Vinos de Jerez Cocktail Competition, this gin- and sherry-based cooler is one of Ryan Maybee's signature drinks.
In this low-proof punch, Caitlin Laman hews closely to the traditional five-ingredient punch formula but trades the spirit for a mix of manzanilla sherry and red vermouth
This simple, low-proof punch from is built on a base of amontillado sherry with the added fall flavors of cranberry liqueur, spicy Byrrh and a splash of soda.
Somewhere between tiki and canonical classic sits the Señorita Spritz, a genre-bending cocktail crafted from ingredients whose origins span the globe.
In a clear wink to the seasonal change from summer to fall, the Delores Royale adds weight to the smoky mezcal base by way of apricot liqueur and amontillado sherry.
San Pancho swaps the typical Collins gin base for subtler sherry to better balance the floral notes of St-Germain.
Lynnette Marrero's "desert island drink" combines fino sherry, aged rum, a "cheeky" measure of mezcal and that favorite tropical staple: pineapple.
Yanni Kehagiaras' slightly salty, tropical, sherry-based aperitif was inspired by the “notion of being on a raft off the coast of a tropical island.”
This quick infusion of fino sherry turns the wine into a ready-to-drink cocktail—just add ice.