Sherry Cocktail


Sherry Cocktail
4 dash Orange Bitters. (4 Dashes Bitter Truth Orange Bitters)
4 Dashes French Vermouth. (10ml Noilly Prat Dry Vermouth)
1 Glass Sherry. (2 oz Solear Manzanilla Sherry)
Stir well and strain into cocktail glass.

The few cocktails with these small amounts of French Vermouth puzzle me. With modern dry vermouth, I just don’t understand the function of even my relatively generous reading of 4 dashes. Did French Vermouth used to have more flavor?

Likewise, that’s a lot of orange bitters. Offhand, I can’t think of many drinks that call for 4 dashes. It kind of distracted from the other ingredients of the drink.

Last, but not least, I only had the Solear Manzanilla in the house when making this cocktail. For me, these pale dry sherries are not particularly interesting in most cocktails. I enjoy them on their own with cheeses and appetizers, but for cocktails they fade like ghosts.

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.

2 thoughts on “Sherry Cocktail

  1. Manzanilla is the most delicate of all sherries and oxidizes pretty quickly after it’s opened, even under refrigeration. Do you have any sense of what kinds of sherry would have been kicking about The Savoy at the time? How would this cocktail change if you used an oloroso for example?

  2. I would guess something like Dry Sack, at best. But more likely something like Harvey’s Bristol Cream or Christian Brothers Dry. Doubt many bars, then or now, would take their cocktail sherry particularly seriously.

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