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Author Notes: Sure, this cocktail fits with our love of sherry and has a timeless classiness, just like M. F. K. herself—but Fisher's angle in How to Cook a Wolf, her World War II-era treatise on kitchen thrift, was that sherry was cheap, and recommended buying it by the gallon. Adapted slightly from —Food52
- 1/2 cup dry vermouth
- 1/2 cup dry sherry
- Ice, for shaking (If using large cubes, use a metal spoon to crack them into smaller pieces.)
- Juice of 1/2 lemon
- Dash of angostura bitters (optional)
- Lemon rind, for serving
- Pour vermouth and sherry into shaker over cracked ice. Add lemon juice and bitters, if using. Stir well, pour into glasses, and top with lemon rind.
- This recipe is a Community Pick!
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