“I’m in love with sherry of all types as a cocktail ingredient,” Jon Santer says. “I know I’m late to this party, but I’m just trying to contribute!” Here he uses cream sherry and gives the drink a double dose of cloves with Velvet Falernum liqueur and Jerry Thomas’ Own Decanter bitters.
Slideshows: Cocktails for the Coupe
1 1/2 ounces aged rum, preferably Venezuelan
1/2 ounce cream sherry
1/4 ounce Velvet Falernum (clove-spiced liqueur)
2 dashes of The Bitter Truth Jerry Thomas’ Own Decanter bitters
1 lemon twist, for garnish
How to Make It
In a mixing glass, combine the rum, sherry, Velvet Falernum and bitters; fill the glass with ice and stir well. Strain into a chilled coupe and garnish with the lemon twist.
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