A cocktail that really uses the delicate dry flavours in manzanilla sherry to pair exceptionally well with tequila.
A recipe based on the Fin de Siècle (“End of the Century”) cocktail from the 1890s, but with the rum replacing gin and sherry in place of bitters.
An ingredient on a comeback, sherry’s many faces means it can be cast as a low-alcohol cocktail base, an alternative to vermouth, or even as a replacement for bitters.
Our editors pick the best of the web’s booze writing. This week: Goan single malt, a restaurant with its own psychologist, Gascony’s favourite brandy, a pet nat-heavy wine list, and a guide to glassware.
A white rioja made from a one hundred per cent, single vineyard viura by Marques de Murrieta.