My latest column at Culinate gives a little sherry 101 and suggests three ways to mix with it, along with the newest addition to the Metrovino menu, the PX Flip:
2 oz. Pedro Ximinez Sherry
1/2 oz. Angostura bitters
1 whole egg
Shake hard with ice, strain into a chilled cocktail glass, and garnish with freshly grated nutmeg. For the sherry I suggest the Lustau San Emilio PX, which is balanced by more acidity than some other PX sherries.
Sherry has appeared in a few other cocktails on this site, including the Decatur, Walking Spanish, and the Two Item Rule.
Jacob Grier is a freelance writer, bartender, cocktail consultant, and magician in Portland, Oregon. He writes, eats, and drinks a lot. His articles have appeared in the print or online editions of The Washington Post, The Atlantic, The Los Angeles Times, Reason, The Oregonian, and other publications.
I’m a huge fan of neyah white’s old bill. 2:1:1 sherry, maraschino, rum, orange bitters. Although I usually go equal parts sherry and rum.