You may or may not have known this, but I like making cocktails out of wine. Or things that were once wine. Or things that were made from wine. However you want to say it, I like making cocktails out of wine. So when I saw that there was a cocktail competition coming up that called for the use of sherry (a type of wine made from white grapes grown around the town of Jerez, Spain and fortified with brandy), I was like, “I’m all over this.”
So I reached for the Morgenthaler Standby Formula book and grabbed this old chestnut. First, I bolstered the sherry with something bitter, put in a touch of something sweet, and finished it with something absinth-y. Then I dumped that one down the sink and tried about ten other combinations. The result is this cocktail, The Solera Club.
I like wine-based cocktails, because they don’t punch you in the face the way, say, a 94-proof gin-based cocktail is going to. This means these drinks are going to be more versatile, and drinkable on more occasions than a big spirit-driven monster. A lot of my customers like to end the night with one of these low-proof sippers, but I take a more European tack myself and delight in them during the late afternoon, noshing on Marcona almonds and watching the sidewalk traffic without getting falling-down drunk.
So in the spirit of early autumnal afternoon sipping and enjoying the sunshine while it still lingers, here’s the recipe:
The Solara Club Print Me
- 2 oz/60 ml sherry (cream for a sweeter, rounder drink, dry sherry such as an amontillado for a more drier, more austere drink)
- 1 oz/30 ml Cynar
- ½ oz/15 ml creme de peche
- 1 tsp/5 ml absinthe
- Combine all ingredients in a mixing glass.
- Stir with ice and strain into a chilled cocktail glass.
- If you're going the cream sherry route, I'd recommend garnishing with a lemon twist as I've done here. If you're using the drier, nuttier sherries, try using an orange twist.
Recipe printed courtesy of jeffreymorgenthaler.com