This is a sherry cocktail recipe suggested to me by the fantastic bartender Dan Oskey. It tastes pretty rich, nutty, and slightly bitter and herbal from the amaro and absinthe rinse. —fiveandspice
1 1/2 ounces
Manzanilla sherry (recommended sherry is La Guita)
absinthe, to rinse the glass
sage sprig for garnish (I didn't have one, and I used an orange twist, which was good, but I'm sure sage would be better!)
In This Recipe
Stir all ingredients except the absinthe and sage with ice until well chilled. Rinse a lowball glass with the absinthe (swirl the absinthe in the glass to coat the sides, then dump or drink any that's left), then strain in the stirred mixture. Garnish with a sprig of sage.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.