Jacob Grier -- Cocktail Recipes
Cocktail recipes from Portland bartender Jacob Grier
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.]
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. He currently runs the bar program at Metrovino and does promotional work for several spirits brands.
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