Adonis

1 1/2 oz dry sherry
3/4 oz sweet vermouth
1 dash orange bitters
orange peel, for garnish

Stir with ice, strain into a cocktail glass, and garnish with an orange peel.

From The Savoy Cocktail Book and dating back, I think, to the late 1800s.

Decatur

BBW

2 oz bourbon (Big Bottom)
3/4 oz fino sherry
1/2 oz Cynar
1/4 oz Chartreuse (green)
1 dash orange bitters
1 dash mole bitters

Stir with ice and strain into a chilled cocktail glass.

I came up with this cocktail while consulting for Big Botton Bourbon, a bottler and distiller based near Portland, Oregon. It was featured on the Metrovino menu.

Walking Spanish

walking_spanish

1 oz Bols Genever
3/4 oz amontillado sherry
1/2 oz Cardamaro
1/2 oz St. Germain
orange peel, for garnish

Stir with ice, strain into a chilled cocktail glass, and garnish with an orange twist.

Corduroy

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1 1/2 oz Ransom Old Tom gin
1 oz cream sherry
3/4 oz sloe gin (Plymouth)
lemon peel, for garnish

Stir with ice and strain into a cocktail glass. Garnish with the lemon peel.

Created for Corduroy Appreciation Day, 11/11/11.

Sherry Cobbler

3 oz dry sherry
1 spoonful sugar
Slice of orange
nutmeg, for garnish

Shake all ingredients with ice and pour into a rocks glass. Garnish with freshly grated nutmeg.

The Sherry Cobbler is among the drinks featured in Jerry Thomas’ 1862 bartender’s manual How to Mix Drinks. This is our adaptation for the Metrovino brunch menu.

Bamboo

1 1/2 oz dry sherry
1 1/2 oz dry vermouth
2 dashes orange bitters
2 drops Angostura bitters
lemon peel, for garnish

Stir with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

This cocktail was created by bartender Louis Eppinger while he worked in Japan in the late 1800s and is featured in the excellent book Imbibe! by David Wondrich.

PX Flip

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2 oz. Pedro Ximinez Sherry
1/2 oz. Angostura bitters
1 whole egg
nutmeg, for garnish

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.

[Photo courtesy of Culinate, from my article about sherry cocktails.]