sherry

Almondo

If you like drinks that are different, this is one of those. Tart from the citrus and the sherry, sweet from the orgeat and smoky from the mezcal & hot sauce. If you have some spicy bitters you’ve been meaning to use again, now is the time

Mic check, 2-1-2. Sibilance… Sibilance… Sorry, its been a while so I wanted to prepare to write this in the same fashion I would prep for my one-man-show at random Boston train stations. What would that show consist of, you ask?! I’m not sure. Probably me crying and sweating in equal amounts while I drink Everclear out of a pink flask; Hey, you asked. I felt it was time to start writing again, but since my writing was never really good to begin with, I can only imagine this is gonna’ hurt you more than it hurts me. But hey, maybe you’re in need of a good dick joke today so perhaps this works out in the end?! It probably won’t.

So lets get this out of the way: I’ve been gone for a long time. Life has been complicated (to put it lightly) lately and I took some time off. To those of you that had made bets on me having lost-my-fucking-mind and was last seen running naked and scared in the beautiful New England wilderness: close. Pretty damn close but no. Fun fact for like 2 of you: the woods scare the shit out of me. I mean, they’re so damn quiet and there’s no cocktail bars, nor hair salons for miles; Add to that the fact that everyone I know that does go camping, somehow ends up packing a bottle of Fireball on every trip… I’m good. Really. I’m good.

I made my own orgeat for some tasty mai-tais a while back (which you can read about HERE) and thought: mezcal… for some reason. But hey, it works. Tequila will get the job done here (when all else fails in life, you know tequila wont #ladiesamiright?!) but the backbone that comes with quality mezcal (Montelobos here) really gives it more weight.

Almondo

2 oz Amontillado sherry [ Lustao ]

1 oz mezcal [ Montelobos ]

1 oz fresh lime juice

1 oz orgeat [ YOU CAN MAKE YOUR OWN ]

1/2 oz simple syrup

2 dashes of hot sauce [ Cholula ]

Add all the ingredients in your shaker tin, add a bunch of ice and wake it up.

Strain into a chilled collins glass with ice and garnish with a lime wedge.

[ Enjoy ]

The major modifier here would be the sherry. I played around with Oloroso, which was way too dry and ended with Amontillado which had a lovely sweetness but I’m curious if a good Manzanilla would work just right here. If you enjoy sherry cocktails, let me know what some of your favorites are.

 

Royal Armada

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Condensation can go suck it.

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Apparently I have to start chilling, not only my glassware and spirits but also my house when shooting for the blog, unless I want to end up with photos of sweaty cocktails. And that concludes the ranting part of the tour…

So I’m back, kids. I’ve had a weird couple of months trying to be (the best stripper in Boston) super healthy where I’ve emerged (like a beautiful butterfly some might say) with the following 2 truths about myself:

1. I can’t quit craft cocktails & burritos from Chipotle.
2. No matter how much weight I lose, skinny jeans is just not working. I need to stop that shit.

I’m an avid (yet admittedly suck at it) crossfitter and was following  Whole30 for around 50 days (yeah that math doesn’t make sense to me either), which meant no booze. So I would just stare at my home bar at nights and wipe the dust and cobwebs off my bottles. But I got around to cooking a lot, which actually helped me think of new cocktail ingredients and recipes for the future of DTSM… cause you can bet your sweet ass that I’m enjoying the sweet, loving embrace of gin and whiskey again. Downside is that I suck at drinking at the moment and I have to be real selective with what I make, ’cause chances are that’s gonna be my only drink for the night [picture me nursing a warm negroni all night].

So there. That’s my excuse for the lack of posts lately and now that I have your forgiveness, I’ll give you a quick rundown of this drink, which was intended to be a tribute to Spain but then the west indies got in the mix and it became some weird Frankenstein history lesson that tastes a bit heavy but has a lot of depth.

 

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INGREDIENTS:

Dark rum (Aged)
Brandy de Jerez
Amontillado sherry
Licor 43
allspice dram
Angostura bitters

 



VARIANTS:

This is the first drink I made with sherry, where I tested both Oloroso and Amontillado, 2 of the most common "heavier" ones; The Amontillado won this time but I'll be sure to make something with the Oloroso soon. I dont know what took me so long to start using this stuff but I guess you get used to vermouth after a while... 

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Measure and pour the following into your trusty mixing glass (which you should have chilled slightly beforehand by stirring the lonely ice and straining out the water):

1 1/2 oz Appleton Estate 12 yr rum
1 oz Lustao Amontillado Sherry
1 oz Gran Duque D Alba Brandy de Jerez
1/2 oz Licor 43
1 barspoon St. Elizabeth AllSpice Dram
2 dashes Angostura bitters

Now perform your preferred stirring technique.
Strain into a Nick & Nora glass [if you’re cool like me] and garnish with a lemon peel monstrosity like seen above.

[Enjoy]

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