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
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.