A fan of sherry, bartender Valentino Longo uses the fortified wine instead of vermouth in his take on the Turf Club, but first infuses it with maraschino cherries. Also in the mix is a bit of housemade pickle liqueur. Guests can choose gin or vodka as their base spirit, and select a garnish from a caddy that includes an olive, lemon peel and pickled onions.
- 2 ounces gin or vodka
- 1 ounce Cocchi Americano Rosa
- 1/4 ounce cherry-infused fino sherry (see Editor's Note)
- 1 barspoon pickle cordial (see Editor's Note)
Garnish: olive, lemon twist or pickled onion
- Combine all ingredients in a mixing glass with ice and stir until chilled.
- Strain into a coupe.
- Garnish with an olive, lemon twist or pickled onion.
500 ml fino sherry, preferably Tio Pepe
25 grams maraschino cherries
Combine ingredients in a container and let infuse for two hours. Strain out the cherries and re-bottle the sherry. Keep refrigerated.
500 grams pearl onions
5 grams thyme
5 grams oregano
3 grams grains of paradise
10 grams pink peppercorn
5 grams juniper
400 grams water
200 grams Champagne vinegar
50 grams gin
50 grams dry vermouth
1 clove garlic
In a small pot, combine the liquid ingredients and the garlic and boil for 20 minutes. Let cool, then add the remaining ingredients. Seal the mixture and store in the refrigerator for one week then remove the onions.
Strain the liquid leftover from the pickled onions and keep refrigerated.