29 found Showing cocktails with ingredient Dry sherry

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From the Knowledge Vault

The Margarita, or An Earthy Mystery

Americans drink a lot of Margaritas. While the Margarita makes up eighteen percent of the mixed drinks ordered in the United States, tequila represents only six percent of the domestic spirits market. Unfortunately, we drink a lot of bad Margaritas too. Neon colored, super-sweet, artificially flavored, poorly made, cheap ingredient, frozen-slushy Margaritas surely account for most of those eighteen percent.

Perhaps one reason that Americans drink a lot of bad Margaritas is that we seem to have no idea of its origin. There are theories (among others) that Dallas socialites, Peggy Lee, Mexican (or Irish, or Texan) bartenders, German ambassador’s daughters or Ziegfeld Follies dancers all have a hand in the drink.

Recent Additions

  • Ironbottom Sound — Rum, Bourbon, Junmai Sake, Orange liqueur, Grapefruit juice, Lime juice, Orgeat, Cinnamon syrup, Mint
  • Dauntless SBD (Sloe But Deadly) — Barbados Rum, Demerara Rum, Sloe gin, Falernum, Allspice Dram, Lime juice, Cinnamon syrup, Orange juice
  • Skagway — Old Tom Gin, Herbal liqueur, Maraschino Liqueur, Orange bitters, Lemon juice, Maraschino cherry
  • Aereo d'Oro — Rye, Galliano, Aperol, Lemon juice
  • Golden Boy — Bourbon, Amaro Nonino, Aromatized wine, Amontillado Sherry, Lemon peel

Recent Discussion

  • Re Know Knots, 21 hours 13 minutes ago Kindred Cocktails commented:

    Curated for creator and garnish as per creator

  • Re Know Knots, 23 hours 56 minutes ago alansheels commented:

    This is my drink. I would garnish with a large swath of express orange peel and glass is optional. Not sure how it got on here.

  • Re Trinidad Especial, 2 days 6 hours ago Shawn C commented:

    Note: updated dead links with archive links.
    I have mostly stuck with Chilean pisco in cocktails (and sipping)...because that is what I started with and I liked it. I have some Peruvian pisco (Barsol) and it is good, but not as smooth. I did a quick comparison with Bolivian Singani 63. The latter has elements that are like a mild slivovitz, but with some floral, and slight butter (diacetyl) in the nose.

  • Re Trinidad Especial, 3 days 15 hours ago yarm commented:

    I'll need to pay tribute to the O.G. award winner before it got pirated away to win a competition in the United States with rye, lemon, and a slight name change. TotalWine describes the Chilean Pisco (Peruvian ones are never aged) as ""The aroma of this pisco is an intriguing combination of grape spirit and American oak; there is a very distinct woody fragrance thanks to extended rest in new barrels. One could imagine mistaking it for a young cognac, but a better one..." It's been a long time since I've had a Chilean Pisco in house though, so I may have to split a Cognac and an unaged Pisco here.

  • Re Trinidad Sour, 3 days 15 hours ago yarm commented:

    "Superb. Had this at Attaboy in response to request for a drink where "a large proportion of the drink should be bitters." Ours was 1.5oz bitters that looked the recipe on Cocktail Virgin. Bigger drink I guess."
    I had the Drink (Boston) version as they served it in 2009 that kept the ratio of Angostura, orgeat, citrus, and spirit in parallel with Valentino Bolognese's original recipe that Giuseppe pirated. A few years ago, I updated my blog post to have the recipe provided by Giuseppe to drop the orgeat and lemon in the Drink version.