| Keeping up with the times is a hard feat in the | | | | ADONIS |
| cocktail world. Constantly seeking out new and | | | | 30ml sweet vermouth |
| innovative ingredients to find the next big thing, | | | | 40ml of Fino |
| cocktail mixologists have to keep steps ahead of | | | | Dash orange bitters |
| fashion. | | | | Stir over ice, strain into a chilled cocktail glass. |
| Vegetables, saké and tea have all had their | | | | DIVER'S DELIGHT |
| moment of fame and Sherry is adding the next new | | | | One third Pedro Ximénez |
| taste to drinks across the bar world. For a simple | | | | One-third crème de menthe |
| Sherry mixer, a double shot of Cream over ice, with | | | | One-third blue Curacao |
| a slice of orange as a garnish, is a delicious refresher. | | | | Stir over ice and strain into a chilled cocktail glass. |
| And for something more adventurous, try out the | | | | EAST INDIA II |
| following cocktails as just a taster of what can be | | | | 40ml of dry vermouth |
| done with the whole host of Sherry styles and a little | | | | 40ml Old East India Sherry |
| imagination... | | | | Dash of bitters |
| CHERRY AMOUR | | | | Stir over ice, strain into a chilled cocktail glass. |
| Designed at Salvador & Amanda by Mario | | | | FOG CUTTER |
| Carvalho (see page 12 for details) | | | | 60ml light rum |
| 30ml Fino | | | | 30ml brandy |
| 20ml Havana 3yo Rum | | | | 15ml gin |
| Dash of cranberry juice | | | | 60ml lemon juice |
| Dash of gomme syrup | | | | 30ml orange juice |
| Dash of lemon juice | | | | Dash of Pedro Ximénez |
| 3 Maraschino cherries | | | | Pour everything but the Sherry into a shaker filled |
| Muddle 2 Maraschino cherries in a glass with a | | | | with ice and shake well. Pour into a glass and float |
| teaspoon of their own juice. Shake with the | | | | the Sherry on top. |
| remaining ingredients. Strain and pour into a margarita | | | | YODELER |
| glass. Garnish with a cherry. | | | | 1/2 litre of blended blueberries |
| PACHARAN OSCURO | | | | 1/2 litre of blended strawberries |
| Designed at Cigala Bar & Restaurant | | | | 1/2 litre of blended raspberries |
| (see page 14 for details) | | | | 2 bottles of Champagne |
| 25ml gin | | | | 1/4 litre of Pedro Ximénez |
| 121/2ml Pacharan | | | | 1/4 litre of liqueur |
| A splash of Manzanilla | | | | Fill a large shaker with ice, Sherry and honey. Shake it |
| A splash of Oloroso | | | | well and strain the drink into a large punch bowl filled |
| Stir together and pour into a glass with a twist of | | | | with fruit. Gently add the Champagne and serve with |
| orange | | | | fruit in the glass. |