“Historically, Sherry has had a huge place in the evolution of cocktails,” says Dan Greenbaum, bartender at Attaboy in New York City. In particular, the late 1800s saw the rise of the Sherry cobbler, made with sugar, Sherry, fruit and “cobblestone ice,” hence the drink name.
Now, Sherry is making a comeback among the mixology set, driven in part by the revival of historic libations. But Sherry also offers unique flavors, says Greenbaum, like “the nuttiness that comes from oxidization, the brininess in fino and manzanilla,” as well as the sweet, rich notes of Pedro Ximénez.
“You can make very tasty, interesting cocktails where Sherry is the base ingredient, not just a modifier,” Greenbaum says.
Here are two cocktails to try at home.
BUTCHERTOWN COCKTAIL
COURTESY JON SANTER, CO-OWNER, PRIZEFIGHTER,…