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
cup dry vermouth
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.
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