© Frances Janisch
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. Plus: Ultimate Cocktail Guide
How to Make It
Step
Moisten one-third of the outer rim">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.
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