Recipes: Sherry cocktails

Serves 1.

Note: Based on a classic drink called Old Guard. Recipe from Brasserie Zentral of Minneapolis.

• Absinthe

• 2 oz. (1/4 c.) Hayman's Old Tom gin

• .75 oz. (4 1/2 tsp.) Dolin dry vermouth

• .25 oz. (11/2 tsp.) Oloroso sherry

• 2 dashes of orange bitters

Directions

Rinse the interior of glass with absinthe, and then discard the absinthe (or return to bottle). In a shaker with ice, stir together gin, vermouth, sherry and bitters. Strain and pour into glass. Serve with a lemon peel.

Serves 1.

Note: From Dan Oskey, a veteran Twin Cities mixmaster whose Tattersall Distillery will open in June.

• 1 oz. (2 tbsp.) aquavit

• 1/2 oz. (1 tbsp.) Bénédictine

• 1 1/2 oz. (3 tbsp.) sparkling water

• 1 dash of Angostura bitters

• Lemon slice, for garnish

• Sprig of rosemary for garnish

Stir aquavit, sherry and Bénédictine over ice until chilled. Pour all, including ice, into lowball glass. Top with sparkling water and bitters.

Garnish with lemon slice and rosemary.

Serves 1.

Note: To make citrus simple syrup, heat 1 cup sugar and 1 cup water together with the zest of half of a citrus fruit (lemon, orange, lime) until the sugar is dissolved; strain through a sieve after it cools. Mix in 1/2 cup juice of that same fruit. Store in the refrigerator. From the Birchwood Cafe of Minneapolis.

• 1 oz. (2 tbsp.) cream sherry

• 1 oz. (2 tbsp.) Cocchi Rosa

• Splash of citrus simple syrup (see Note)

• 2 dashes of orange bitters

• Citrus garnish (lemon, orange, lime; use the same as with the simple syrup).

Directions

Serves 1.

Note: To make simple syrup, heat equal amounts sugar and water until the sugar is dissolved; cool before using. From Eat Street Social of Minneapolis.

• 1.5 oz. (3 tbsp.) Templeton rye

• .75 oz. (4 1/2 tsp.) Valdespino "Viejo CP" Palo Cortado sherry

• 1 egg white

• 1 oz. (2 tbsp.) simple syrup (see Note)

• 2 dashes of orange bitters

Directions