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.

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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.

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PX Flip

px-flip

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.]

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