Recipes Valencia Be the first to rate & review! This elegant variation on the martini, featured on Dale DeGroff's cocktail menu at Blackbird in New York City, simply substitutes sherry for the vermouth. Cocktail Party Recipes By Pete Wells Pete Wells Award-winning food writer Pete Wells has been the restaurant critic for The New York Times since 2012. As the publication’s first critic to bestow starred reviews to restaurants from all five boroughs of New York, he garnered attention for reviewing hitherto overlooked genres such as taco trucks and pizza-by-the-slice joints. Wells is equally known for his buzz-worthy critiques of high-profile eateries Per Se, Daniel, Guy’s American Kitchen and Bar, and Peter Luger, for which he received a James Beard Journalism Award. Food & Wine's Editorial Guidelines Updated on December 22, 2021 Print Rate It Share Share Tweet Pin Email Yield: 1 Ingredients 6 tablespoons gin 1 tablespoon fino sherry Strip of orange zest Directions Fill a shaker with ice. Pour in the gin and fino sherry. Stir for 1 minute. Strain into a chilled martini glass. Gently twist the strip of orange zest over the drink and drop it in. Rate it Print