November 8, 2019
I have to imagine there are many sherry cocktails called “Oh Sherry” – I myself have an article about sherries called that. It’s such a musical name, and takes you on a journey (haha, I couldn’t resist), much like that breathless moment when a non-sherry drinker has good sherry, or a good sherry cocktail for the first time. To set this particular sherry cocktail apart, though, I’ve added Take 37 to the name. Why 37? I just felt like it! What also sets this particular sherry cocktail apart is Williams & Humbert Dry Sack Medium sherry.
With a citrus and cinnamon spice overlaying a lovely nuttiness, all with a smooth crispness accented when chilled, this sherry is nice on its own (don’t forget the chilling), but plays particularly well with others in cocktails, too. It also delivers a solid history, as Williams & Humbert has been making sherries and brandy for more than 140 years. What to mix with it on a late fall day? I wanted to keep things light – one of the many bonuses with sherry is that due to low abv-ing, you can use it as a base and have more than one without toppling. Bringing vermouth into play as our second ingredient doesn’t throw that equation off either, and here I went with Priorat Natur Vermut (or vermouth) an earthy Spanish vermouth, with citrus, almond, floral, and spice accents, and just a hint of bitter.
To our two Spanish pals, I also brought an island favorite, with even more citrus and a hint of sweet, Pierre Ferrand Orange curaçao, a wonderful addition to many cocktails and bar shelves. The final component, Fee Brothers Peach bitters, here bring into a slightly different fruit note, and a little more depth while still adhering to the overall light mood. You’ll sing this drink’s, and sherry’s, praises after one sip.
Oh Sherry, Take 37
1-1/2 ounces Williams & Humbert Dry Sack Medium sherry
1 ounce Priorat Natur Vermut
1/2 ounce Pierre Ferrand Orange curaçao
Dash Fee Brothers Peach bitters
Lemon twist, for garnish
Mint spring, for garnish (optional – but I’d suggest it)
1. Fill a cocktail shaker or mixing glass three quarters up with cracked ice. Add everything but the garnishes. Stir well.
2. Strain into a cocktail glass. Garnish with the twist, and, perhaps, a mint spring. I went just with lemon on my first drink, but added mint to the second and it was a treat.
September 18, 2018
Our re-visit to the Trollope late-period romantic comedy Ayala’s Angel continues (be sure to dip your toes into Part I, as well as our first Ayala’s Angel Cocktail Talk from years ago, so that you get a little more background on the book, as well as adding a few more smiles and cocktail-ing to your day), with a little sherry and bitters and some nice ranting about sherry and bitters.
Sir Thomas went on, with a servant at his heels, chucking about the doors rather violently, till he found Mr. Traffick alone in the drawing-room. Mr. Traffick had had a glass of sherry and bitters brought in for his refreshment, and Sir Thomas saw the glass on the mantelpiece. He never took sherry and bitters himself. One glass of wine, with his two o’clock mutton chop, sufficed him till dinner. It was all very well to be a Member of Parliament, but, after all, Members of Parliament never do anything. Men who work don’t take sherry and bitters! Men who work don’t put their hats in other people’s halls without leave from the master of the house!
—Ayala’s Angel, Anthony Trollope
May 11, 2018
I’ve been wanting to name a drink “Snigginson van Pickyns” since like September 27, 2017. See, back then I had a Cocktail Talk quote from a F. Marion Crawford story called “The Upper Berth,” which was in (for me, at least) an Alfred Hitchcock collection called, Bar the Doors. Actually, it was the twenty-sixth day in said month when I had that post, but then I think it was the following day when I put got word on the social medea* from pals @stereolad and @PaulTobin that, really, a drink should be named Snigginson van Pickyns. And, and usual, they were right!
But it’s taken a time to find the right drink. First, due to the quote (go read it, if you haven’t), said drink needed to be sherry-based. Then, it needed to be awesome, cause, well, it’s called Snigginson van Pickyns! That demands awesome. Luckily, not too long ago I received a little sample of Martini & Rossi Riserva Speciale Ambrato vermouth, a limited-time number celebrating the 150th Anniversary of the vermouth maker – and that was exactly what was needed for this drink. Made on a base of Moscato D’Asti and boasting an array of botanicals (cinchona bark, Chinese rhubarb, and other global-traveling, Snigginson van Pickyns-y things), it’s a well-balanced liquid one could drink solo, but its lovely floral nature underlined by a light sweetness, citrus, and ethereal herbs and spices goes neatly into certain cocktails, too. Good stuff. And an ideal match for sherry, especially the more delicate (perhaps) Fino sherry.
But that wasn’t enough for Snigginson van Pickyns! While the above two ingredients were an amazing start, something else was needed to round things off, and I kept it in the vermouth family – Dolin Blanc vermouth. Hopefully our two vermouth producers get along (hey, we’re all drinking, it’s fun, they should), because the double shot of vermouth with sherry is a match made in spring-and-summer-time drinker’s heaven. Lots of tantalizing and tactful flavor, but all graceful enough that it won’t weigh you down when sipping under the sun. A little lemon in twist form finishes everything off, and voila! A drink worthy of the name Snigginson van Pickyns. It only took about six months.
Snigginson van Pickyns
1-1/2 ounces fino sherry
1 ounce Martini & Rossi Riserva Speciale Ambrato vermouth
1/2 ounce Dolin Blanc vermouth
Lemon twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the sherry and the two vermouths (quick aside: Sherry & the Two Vermouths might be a good band name). Stir well.
2. Strain into a cocktail glass. Garnish with the twist.
*If you’ve read/seen the Jean Anouilh play of the same name, you get this! Though maybe even if you’ve just ready the Euripides, you get it, too!
April 3, 2018
For our third stop on the Dombey and Son
drinking tour (be sure to read Part I
and Part II
to catch up, and to learn a little more about why you should be reading Dombey and Son
right now, unless you have already, in which case you should be re-reading it! Heck, for that matter, catch the full roll call of Charles Dickens Cocktail Talks
, because there are many, due to the awesome-ness of Dickens, dontcha know), we hit the healthy benefits of sherry one more time. Heck, I want some sherry right now, even though I feel fine – as a preventative, of course!
Even Mrs. Pipchin, agitated by the occasion, rings her bell, and sends down word that she requests to have that little bit of sweet-bread that was left, warmed up for her supper, and sent to her on a tray with about a quarter of a tumbler-full of mulled sherry; for she feels poorly.
— Charles Dickens, Dombey and Son
March 27, 2018
We started out our Dombey and Son
Cocktail Talk-ing (be sure to read the Dombey and Son Part I
post) with a little Negus and a little overview of the book, and a little Dickens chatter – heck, why not read all the Charles Dickens Cocktail Talk posts
and get an even fuller story. Now that you’re back, let’s dive right in to another Dombey and Son
drinking moment, or at least a drink suggestion, for someone in need of a little pick-them-up (or a large one, or many). It’s sherry and a few friends that do it – heck, you might just call it a Sherry flip, and Dickens probably wouldn’t complain as long as you made him on.
If my friend Dombey suffers from bodily weakness, and would allow me to recommend what has frequently done myself good, as a man who has been extremely queer at times, and who lived pretty freely in the days when men lived very freely, I should say, let it be in point of fact the yolk of an egg, beat up with sugar and nutmeg, in a glass of sherry, and taken in the morning with a slice of dry toast. Jackson, who kept the boxing-rooms in Bond Street – man of very superior qualifications, with whose reputation my friend Gay is no doubt acquainted – used to mention that in training for the ring they substituted rum for sherry. I should recommend sherry in this case, on account of my friend Dombey being in an invalided condition; which might occasion rum to fly – in point of fact to his head – and throw him into a devil of a state.
— Charles Dickens, Dombey and Son
December 12, 2017
I recently re-read The Three Clerks
by the awesome Anthony Trollope – one of his earlier books, and one at the time that he himself called “the best novel I have ever written.” It was his sixth novel, out of a whole lot of novels, and weaves together the story of, as you might expect from the title, three clerks working in government offices in London, with varying degrees of success. Another thing you might expect, after reading that briefest of descriptions, is that these young gentlemen probably enjoy a sip of the tipsy now and again – being young and out on the town. Which is why there are a lot of good cocktail talking in here, enough that I’ve already had one Cocktail Talk quote from The Three Clerks
on the Spiked Punch. But with the re-reading, I realized just how many there are! So, a few more are demanded, I say, in honor of Trollope. Starting with this gem that contains multiple booze-y treats, as an old sailor-y uncle of a few other main characters looks for a drink.
He had dined in town, and by the time that his chamber had been stripped of its appendages, he was nearly ready for bed. Before he did so, he was asked to take a glass of sherry.
‘Ah! sherry,’ said he, taking up the bottle and putting it down again. ‘Sherry, ah! yes; very good wine, I am sure. You haven’t a drop of rum in the house, have you?’
Mrs. Woodward declared with sorrow that she had not.
‘Or Hollands?’ said Uncle Bat. But the ladies of Surbiton Cottage were unsupplied also with Hollands.
‘Gin?’ suggested the captain, almost in despair.
Mrs. Woodward had no gin, but she could send out and get it; and the first evening of Captain Cuttwater’s visit saw Mrs. Woodward’s own parlour-maid standing at the bar of the Green Dragon, while two gills of spirits were being measured out for her.
— Anthony Trollope, The Three Clerks
September 29, 2017
Like you, some nights (not many, but say one or two or three a lifetime) I find myself just browsing The Calvert Party Encyclopedia (1960 edition). It is “Your complete guide to home entertaining,” after all. Not to mention being,“the party book that gives you the power to please.” Now that’s power! But all joshes aside, it’s a better version than many company sponsored books (and worse than some as well), with a bunch of drink recipes including their products, and some others not, and some food ideas, and general party ideas and tips, and bar set up stuff. Not a bad little browser. And when browsing, I came across the Up-to-Date – maybe again? Maybe I’ve seen it somewhere else? I was intrigued, no matter which or what, and decided to give it whirl. In the book/manual/novella, it’s made with Calvert Reserve, but to keep it really up-to-date, I decided to sub out the Calvert Reserve (sorry Calvert!), with the latest bit of WA-state deliciousness to show up at my house: Epic Sht Gin, from the fine folks at Cadée Distillery on Whidbey Island.
It’s not as big a switch as you might think – being that the Epic Sht Gin is of the barrel-aged gin variety, so shares a kinship with whiskey as you might imagine. It’s a nicely-layered number, with the botanical notes of the gin still there, but also notes of spice and wood and a little nuttiness from the barrel, with a vanilla undertone, too. It’s not easy to get outside of the distillery as of this writing (but the distillery is well worth visiting), but hopefully by the time you’re reading, it’ll be more available. Also, its particular character I thought would go well with sherry – and I was right! Me and the fine folks at Calvert, that is! Try the below and see if I’m right (tip: I am).
1-1/2 ounces Cadée Distillery Epic Sht Gin
1 ounce Tio Pepe fino sherry
1/4 ounce Grand Mariner
2 dashes Angostura bitters
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add it all. Stir in a party manner.
2. Strain into a cocktail glass. Get up-to-date
September 13, 2016
I’ve had a handful of Allingham Campion Cocktail Talks here recently (I picked up a handful of Campion books recently, too, trying to catch up and see what I thought of them all at once). Tether’s End (aka Hide My Eyes, aka Ten Were Missing – lots of aka here) is one of my favorites, though also a tiny bit disappointing in that Campion actually isn’t in it a ton. But it’s still a fine yarn around a somewhat charming psychopath and various other intriguing characters, all happening within a short time period. But, best of all, is the below Cocktail Talking, because it’s fairly rare in my experience to come across the legendary Fernet-Branca in a mystery book (outside of Italian mysteries, I suppose). So, I was super excited to see it. Actually, I think I’m going to create a drink with said legendary liquid, and call it Tether’s End. It’s such a dandy drink name, and I’m sure Campion wouldn’t mind.
Again the childhood friends exchanged glances, and as Gerry went out of the back door nearest to the theatre the manager’s soothing voice reached him as it addressed Mr. Vick.
“If you’ve been on sherry since opening time, sir, I wonder if you’d like a change? What about a nice Fernet-Branca cocktail?”
— Tether’s End, Margery Allingham