With yeasty, sourdough notes combined with hints of almond, apple and dried citrus, the mineral character of dry sherry often reads as perceived acidity in cocktails. Here, Chantal Tseng calls on manzanilla to cut the sweet, viscous character of rum and vermouth and ties the whole thing together with a bright twist of citrus.
- 1 ounce aged rum, preferably Barbancourt 5 Star
- 3/4 ounce sweet vermouth, preferably Dolin Rouge
- 3/4 ounce manzanilla sherry
- 1 dash orange bitters
- 1 dash sarsaparilla bitters
Garnish: orange twist, grated nutmeg
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a chilled coupe or cocktail glass.
- Garnish with an expressed orange peel and grated nutmeg.