1 oz Sweet sherry (Dry Sack 15, a sweetened Oloroso)
1⁄2 oz Apple brandy
1⁄2 oz Scotch
1⁄4 oz Allspice Dram
2 ds Bitters

Dry shake, shake, strain, garnish with freshly grated cinnamon.


Lives up to its name.

Cocktail summary
Created by
Erick Castro, Rickhouse, San Francisco.
Is an
authentic recipe
Not yet rated
4 stars
(1 rating)
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As of April 2012, you can't sweeten Oloroso sherry and still call it Oloroso - these have to be labelled as "Cream" or some other branded name. I have a feeling that since the producer and bottling is called out in the recipe, this should be Oloroso Sherry, Lustau.



I reached out to Erick via Twitter and he confirmed the use of a sweeter Sherry, saying that Dry Sack 15 (which is 78% Oloroso and 22% Pedro Ximinez) works well. Some people might find that quite sweet - If you have both Oloroso and PX sherry lying around, try it with straight Oloroso, then add PX to taste.

Thanks a lot. East India Solera might work well too. I think with Oloroso it's already plenty sweet.