The Mexican Gentleman

Sean Kenyon, Williams & Graham | Denver

photo: Daniel Krieger
mexican gentleman

Simply sherry, sugar and citrus, shaken, poured over crushed ice and slurped through a straw, the original Sherry Cobbler is thought to have originated sometime in the 1820s or early 1830s. But like most 19th century drinks, its origins are foggy. Denver bartender Sean Kenyon’s take layers two sherries with tequila, mezcal and a mess of seasonal berries.

Ingredients

Serving: 1

  • 1 ounce manzanilla sherry (preferably Hidalgo-La Gitana)
  • 1 ounce manzanilla sherry (preferably Hidalgo-La Gitana)
  • 1 ounce tequila, reposado (preferably 7 Leguas)
  • 1 ounce tequila, reposado (preferably 7 Leguas)
  • 1/2 ounce PX sherry (preferably Lustau)
  • 1/2 ounce PX sherry (preferably Lustau)
  • 1/2 ounce mezcal (preferably Del Maguey Vida)
  • 1/2 ounce mezcal (preferably Del Maguey Vida)
  • 2 blackberries
  • 2 blackberries
  • 2 raspberries
  • 2 raspberries
  • 1 strawberry
  • 1 strawberry
  • 1 orange wheel
  • 1 orange wheel

Garnish: seasonal berries

Directions
  1. In a cocktail shaker, lightly muddle berries and orange wheel.
  2. Add all other ingredients, add ice and shake.
  3. Strain half into a Collins glass over crushed ice and stir.
  4. Add more crushed ice and strain the remaining half over top.
  5. Stir to frost the glass and top with berries for garnish.

Tagged: berries, manzanilla, PX, Sean Kenyon, sherry, Sherry Cobbler, Squeaky Bean, tequila, Williams & Graham

Drink with us.

Get our freshest features and recipes weekly.