The Doubting Duck

Washington, DC, bartender Derek Brown calls The Doubting Duck his ideal aperitif because while it's low-proof, it's also amazingly complex. He loves the manzanilla sherry's savory edge, which makes the drink incredibly food-friendly.

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This recipe originally appeared in the Food & Wine 2016 Cocktails book.

  • Servings: 1 drink

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  • 1 1/2 ounce manzanilla sherry
  • 1 ounce dry vermouth
  • 1/2 ounce yellow Chartreuse (honeyed herbal liqueur)
  • Dash of celery bitters
  • Dash of orange bitters
  • Ice
  • 1 lemon twist skewered on a pick with 1 olive, for garnish

How to make this recipe

  1. In a mixing glass, combine the sherry, vermouth, Chartreuse and both bitters. Fill the glass with ice and stir well. Strain into a chilled coupe and garnish with the skewered lemon twist and olive.

Contributed By Photo © David Malosh

1096942 recipes/doubting-duck 2016-11-30T14:21:07+00:00 Derek Brown recipes,doubting-duck 1096942

Aggregate Rating value: 3

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Budd8025

Review Body: I'll admit I was doubting with the duck. I didn't have a manzanilla sherry so I substituted a medium dry sack. The celery bitters come through nicely here. Assuming it's better with the correct sherry I'll have to find some. I'll definitely be having this again.

Review Rating: 3

Date Published: 2016-12-13