Allie Elizabeth Sleeping

1 oz Pedro Ximénez Sherry, Lustau
34 oz Dry vermouth, Dolin
12 oz Jamaican rum, Smith & Cross
12 oz Mezcal, Del Maguey Vida
3 ds Orange bitters, Regans' orange bitters
Stir, strain, up.
Winner of ShakeStir's September 14/15 New York Flash Competition with the theme "Sherry."
From other users
  • Delicious, complex. Perhaps a tad sweet for our taste (may depend on the sweetness of the PX Sherry(We used a different PX sherry)), but I quibble. Will certainly make again. — ☆☆☆☆
  • 'twas a bit too sweet for my taste, reducing the Ximénez to 1/2 oz and using 1/2 oz of East India solera dried it out a bit. — ☆☆☆☆
  • Complex, smoky, brown sugary, interesting. — ☆☆☆☆
  • Try with East India Solera — ☆☆☆
  • needs to have the sherry balanced — ☆☆☆
  • Good. Used El Maestro Sierra PX and was not too sweet - actually added a bit more sherry as it was a bit lost initially. — ☆☆☆☆
  • Unusual and quite good. Used Alvear Cream Sherry (ximenez). Managed to be dry, rich and boozy at the same time. — ☆☆☆☆
  • very niace, used vida and rum fire, played very well with the sherry. MAybe cut back sherry(too sweet)
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1 Comment

We made it strictly according

We made it strictly according to the recipe: at that sweetness, perhaps better as dessert drink than aperitif. (Spouse says, though: No sweeter than a Manhattan.)  We’ll try with slightly less PX Sherry.  Rich & balanced: all the flavors come through.