Sherry Twist Cocktail (No. 1)
(6 People)
1 Glass Brandy. (1/2 oz Germain-Robin Fine Alembic Brandy)
1 Glass French Vermouth. (1/2 oz Noilly Prat Dry Vermouth)
3 Glasses Sherry. (1 1/2 oz Williams Humbert Dry Sack)
2/3 Glass Cointreau. (1/3 oz Cointreau)
1/3 Glass Lemon Juice. (1/6 oz Lemon Juice)
1 Small Piece Cinnamon. (1 Small Piece Cinnamon)
Shake well and strain into cocktail glass. (Shave cinnamon over glass with microplane and serve.)

Just shaking with a “small piece of cinnamon” didn’t seem like it would get much character into the cocktail, so I added a little more as a garnish. As you can see, after all my complaining about pale dry sherries, I have gone ahead and gotten something a little closer to what I imagine might actually be used, Williams Humbert Dry Sack. Oddly, “Dry Sack” isn’t really “Dry” at all. It’s a medium sweet blend of several types of sherries. Not too sweet, not too dry. Also, not terribly expensive.

This was a drink I really had to make before I could even imagine what it would taste like.  The Sherry Twist (No. 1) is odd, but not bad. Really more of a single serving, a la minute, Sherry and Brandy Punch than a cocktail.  It is kind of intriguing, semi-dry, and spicy.  Not sure if I would make it again, but I would certainly not turn it down if it was offered.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.