We continue loving low ABV sherry cocktails, also during winter. The suggested type of sherry for this cocktail is Palo Cortado, which is style-wise in between fino and oloroso. Now we didn’t have this bottle on hand so we used amontillado sherry instead - which we think worked fine. (There was a very interesting post about Palo Cortado sherry from Matthias over at @servedbysoberon some month ago).
What we think is so likable about sherry is that it somehow creates this luxurious ”Cognac-feeling” without being nowhere near as strong. We also liked what it’s mixed with in this recipe. Dry curaçao contributes with elegant citrus notes and the sweet Falernum balances everything nicely.
Royal Cadiz Yacht Club
Recipe by Palmer Matthews
1,75 oz sherry
0,75 oz lime juice
0,25 oz dry curaçao
0,25 oz Falernum
Shake with fresh ice and double strain into a coupe glass.