“Manzanilla is great in stirred drinks because it is lean and dry, which adds a mouth-watering quality to cocktails,” explains Andrew Meltzer, Bar Manager at San Francisco’s sherry-centric 15 Romolo. In his Jabberwocky—adapted from the Jabberwock, which originally appeared in the 1930 Savoy Cocktail Book—manzanilla, gin and Lillet Blanc combine in equal parts for a delicate, floral drink.
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