Gonzalez Byass Sherry Zoom Tasting
Saturday, May 30th at 6:30pm
Join Steve Eudy, Fine Wine Manager with Empire Distributors and Garland Homes III, Assistant Manager at Grapenuts Wine, as we taste and discuss three fantastic sherries from Gonzalez Byass!
We will be making three Sherry cocktails following the discussion of the sherries:
1st. The Spanish Spritz
Simple and to the point, the easy-to-mix blend of sherry, Cava and ginger from Portland, Maine’s Eventide Oyster Co. is, according to manager Ryan Smith, “warm but sparkly, summer but fall.” It’s the perfect drink for anytime of day; sip it on an autumnal afternoon, make a big batch for brunch or dress it up in a fancy glass for a dinner party. It’s your new, low-ABV fall favorite.
1.5 OZ FINO SHERRY
1 OZ GINGER SYRUP
LEMON AND LIME WEDGES
Add sherry and syrup to a glass filled with ice.
Top off with Cava.
Garnish with lemon and lime wedges.
2nd. The Mint Cobbler
Nothing more than sherry with crushed-up fruit and sugar — and lots of ice — the cobbler is among the most refreshing drinks we know. (And, again, quite low-alcohol, so a big delicious cocktail won’t get you fuzzy-headed.) Muddling orange lets the citrus oils integrate into the cocktail, while mint adds a fresh herbal element. Both perfect sidekicks for amontillado sherry.
If you don’t have an easy way to crush ice, just use cracked cubes — take an ice cube in your hand, whack it hard with a spoon until it splits into shards, and repeat until you can fill a glass. Promise, it’ll go faster than you think.
Instructions: In the bottom of a cocktail shaker, muddle 1/4 of an orange, cut into several pieces. Add 1/2 ounce of raw sugar syrup (Sugar in the Raw dissolved in an equal part of hot water) and 3 ounces of amontillado sherry, along with 10 mint leaves. Shake until very well-chilled, then double-strain into a glass with crushed or cracked ice. Garnish with an orange slice, a straw, and a few mint sprigs, gently tapped against your hand to release their aroma.
3rd. The Bamboo
Created in the 1890s by German bartender Louis Eppinger, this classic cocktail is a true oddball. Like the Coronation, the Bamboo has a similar structure to a Martini, albeit drier, and more savory. Made with equal parts dry sherry and dry vermouth, the cocktail is the kind of drink you’d want to sip on a crisp autumn day with a fatty cut of meat or a dry-aged rib eye.
1.5 OZ SHERRY
1.5 OZ DRY VERMOUTH
1-2 DASHES ANGOSTURA BITTERS
1-2 DASHES ORANGE BITTERS
ORANGE TWIST, FOR GARNISH
Add all ingredients save for the garnish to a mixing glass with ice.
Stir and strain into a chilled coupe.
Garnish with an orange twist.
We will also be pouring the Pedro Ximenez Sherry over Vanilla Ice Cream for a special treat!
We hope you can join us Saturday for what promises to be a fun and informative virtual tasting!