Barça 18 • New York City

Cocktail innovator (and former molecular biologist) Eben Klemm prefers manzanilla sherry—a very dry style produced in the seaside town of Sanlúcar de Barrameda—in this pleasantly briny aperitif.

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  • Servings: Makes 1 drink

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  • 1 orange wedge
  • Sea salt
  • Ice
  • 1 1/2 ounces gin
  • 1 ounce manzanilla sherry
  • 1/2 ounce Cointreau or other triple sec
  • 2 dashes of orange bitters
  • 1 strip of roasted red pepper

How to make this recipe

  1. Moisten one-third of the outer <a href="http://www.foodandwine.com/articles/cocktail-basics-techniques#rimmingag... of a martini glass with the orange wedge and coat lightly with salt. Fill two-thirds of a pint glass with ice and add the gin, sherry, Cointreau, bitters and a small pinch of salt. Stir briskly for 30 seconds to chill. Strain into the martini glass and garnish with the roasted red pepper.

Contributed By Photo © Frances Janisch Published September 2006

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