Ken Burns Effect

Erick Castro, Possessed by Spirits

Erick Castro likes pairing sweet PX sherry with darker spirits, especially Cognac, rum and whiskey. Inspired by the 1934 book, Pioneers of Mixing at Elite Bars, his Ken Burns Effect is a riff on the Manhattan that replaces vermouth with Dry Sack sherry, a blend of Oloroso and PX and maraschino liqueur. “The raisin, toffee and caramel flavors contributed by the Pedro Ximenéz in the sherry mix so well with the spice already found in the rye whiskey,” says Castro.

Ingredients

Serving: 1

  • 2 ounces rye whiskey
  • 1/2 ounce Dry Sack Oloroso Sherry
  • 1/2 ounce maraschino liqueur
  • 1 dash Agnostura bitters

Garnish: orange twist

Directions
  1. Combine all ingredients in a mixing glass and stir.
  2. Strain and pour into a coupe glass.
  3. Garnish with an orange twist.
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