‘Scary Sherry’ cocktails for Halloween

October 29, 12:10 PMPhoenix Drinks ExaminerMark Nothaft

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Lovely fortified Sherry wines from Spain.

sherrycouncil.org / secretsherrysociety.com

I knew a woman named Sherry back in college, who was later dubbed “Scary Sherry” once we broke up. Won’t bore you with the details, but when the Sherry Council of America recently contacted me in reference to the versatile fortified wines of Spain of the same moniker – not women named Sherry – I couldn’t help but breathe a sigh of relief, and not a cautionary glance over my shoulder.

The Council sent over a few recipes from top mixologists who have been working with Sherry wines and suggested hosts serve “Scary Sherry” cocktails at annual Halloween bashes. The wine is popping up on more cocktail lists and may even work for home entertaining cocktail recipes.

I often enjoy a glass of sherry as an aperitif or en lieu of heavier port wine for dessert, and am intrigued at the prospect of mixing the wine into cocktails. Here are the resulting recipes from the Council. I’m going to have to mix a few “Scary Sherry” drinks in honor of that old friend. Cheers!

RYE WITCH
1 sugar cube
2 dashes of orange bitters
2 parts Rittenhouse Rye
1/4 part Strega liqueur
1/4 part Apostles Palo Cortado Sherry
Orange twist
Preparation: Fill a rocks glass with ice to chill and set aside. Add one sugar cube to a mixing glass and two dashes of orange bitters. Muddle the sugar cube to a paste in the mixing glass. Add rye, Strega and sherry. Stir until sugar is dissolved. Add ice cubes and stir until cold. Dump ice from glass that has been chilling. Strain cocktail into cold glass. Twist an orange peel over the surface drink, rub it around the rim.

THE MASKED MATADOR
1 1/4 oz Macallan 12 Year Old Scotch
3/4 oz Williams & Humbert Dry Sack (Solera Especial) Sherry15 Year
3/4 oz Aperol liqueur
2 dashes Fee Bros. Whiskey Barrel Aged Bitters
Orange twist, toasted
Preparation: Combine all ingredients in mixing glass. Stir. Strain into a five-ounce cocktail glass and garnish with a flamed orange peel.

ICHABOD FLIP
2 ozs Oloroso Sherry
1 oz Pumpkin Pureé
1/2 oz Cinnamon syrup
1/4 oz St. Elizabeth All Spice Dram
1 whole egg
Preparation for cinnamon syrup: Make just like simple syrup (1 cup sugar to 1/2 cup water). Boil and add cinnamon stick. Remove from heat and stir until clear. Strain out cinnamon stick.
Preparation for cocktail: Combine all ingredients in shaker without ice and shake. Add ice and shake until cold. Strain into cordial glasses. Grate fresh nutmeg on top for garnish.

BOBBING FOR PALOMINO APPLES
2 ozs Palo Cortado Sherry
1/2 oz Cointreau orange liqueur
2 barspoons maraschino liqueur
2 barspoons Absinthe
3 dashes baked apple bitters, or apple liqueur
Lemon twist
Preparation: Combine all ingredients in a mixing glass without ice and stir. Strain into chilled Old Fashioned glass. Squeeze a small swatch of lemon peel over the glass and rub the oil of the peel around the rim.