1 Dash Orange Bitters (Regan’s Orange Bitters)
1/3 Italian Vermouth (1 oz Cinzano Rosso Vermouth)
2/3 Dry Sherry (2 oz Domecq La Ina Fino Sherry)
Stir well and strain into cocktail glass.
Uh, oops, I did obviously shake this cocktail, instead of stirring it, thus the foam.
These sorts of “light” cocktails are quite popular these days, especially of necessity in restaurants without liquor licenses, like The Little Owl in New York City.
Dry Sherry is one of those things that I am only now starting to appreciate as a cocktail ingredient or on its own. I guess I always have the expectation that it should be sweet.
It is, however, really great with cheese, especially pungent blue cheeses, which don’t go very well with many wines.
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.