March 21, 2014 – The Republic Steakhouse
1 oz. dry sherry
1/2 oz. vermouth rosso
1/2 oz. vermouth bianco
Dashes orange bitters
Stir in a mixing glass with ice. Strain into a chilled cocktail glass.
Very interesting drink. To the nose, it smelled exactly like ripe bananas. To the tongue it was totally different. Overall, it was fruity, but not sweet. The orange from the bitters really came through, and the sweet vermouths were rounded and a bit subdued, with a faint, pleasant bitterness at the end. I chose a light, dry Fino sherry for this.
This one took awhile to get around to because I needed to bring in my own sherry. In researching what I should pick up, I learned a lot about it. Sherry (anglicization of Xeres or Jerez) is a fortified wine produced in Andalusia, Spain, from white grapes. As with other fortified wines like port, brandy (grape) is added to the fermented wine to produce an alcohol content of 15% to 20%, depending on type . Sherries can range from light and dry (Fino and Manzanilla) to heavier, darker versions oxidized by aging in barrels (Amantillado and Oloroso).