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.
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Today’s Daily Candy has a great feature on beer cocktails, including an Averna Stout Flip from me:
2 oz Averna
1 oz stout
2 dashes Angostura bitters
1 egg
Stir in the whole egg, shake vigorously with ice, and double-strain into a wine glass. Garnish with freshly grated nutmeg. For the beer, go for a stout with a smooth, rich mouthfeel. St. Peter’s cream stout is perfect here; Samuel Smith’s oatmeal stout is also good.
[Thanks to Lush Angeles for the photo, who also offers a non-flipped version of the drink.]
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Tomorrow at Carlyle we’re hosting our next spirits-in-focus event featuring J. Witty chamomile liqueur. This organic liqueur is made right here in Portland and just came out a few months ago; it has winter spice notes that make it a really nice ingredient in cocktails this time of year, as in the flip pictured above:
1.5 oz grape brandy
.75 oz J. Witty chamomile liqueur
.5 oz lemon
2 dashes Regan’s orange bitters
1 egg
nutmeg
Shake all but the nutmeg hard over ice and strain into a chilled cocktail glass; grate fresh nutmeg on top.
We’ll be offering this and other winter cocktails made with the liqueur tomorrow from 5-7. Founder Jill Witty will be there too to talk about the product, so come on by to warm up with some good drinks (yes, there’ll be a hot toddy on the menu too).
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Jacob Grier is a freelance writer, barista, mixologist, and magician in Portland, OR. He writes, eats, and drinks a lot. His articles have appeared in The Washington Post, Reason Online, The Oregonian, and other publications.
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