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A Touch of Tuesday Weld

1 1⁄2 oz Rye, Rittenhouse 100
3⁄4 oz Manzanilla sherry, La Cigarrera
1⁄2 oz Averna
1⁄4 oz Crème de Banane, Tempus Fugit
1⁄4 oz Cherry Liqueur, Cherry Heering
2 ds Bitters, Angostura
1 Brandied cherry (as garnish)
Instructions

Stir; strain; up; garnish.

Cocktail summary
Picture of A Touch of Tuesday Weld
Craig Eliason
Created by
Craig Eliason, Saint Paul, Minnesota (USA)
Year
2025
Is the
author's original creation
Reference

https://www.youtube.com/watch?v=FtovFI8etOg

Curator
Not yet rated
User rating
5 stars
(1 rating)
Yields Drink

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From other users
  • Clear dark red/brown. Cherry and Manhattan in the nose. Peanut butter and jelly on sip, then rye and prune.
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Comments
Shawn C commented on 5/16/2025:

Really a fine and well proportioned cocktail. Hard to go wrong with Averna and Heering when used judiciously. The sherry provides complexity and the subtle creme de banana just nudges it a little.

yarm commented on 5/16/2025:

Dry sherry? Like a fino/manzanilla or like oloroso/amontillado/palo cortado?

Edit: I saw on Reddit that it's amontillado, but that recipe also has Angostura Bitters not mentioned here.

Craig E commented on 5/16/2025:

Edited to add the forgotten bitters, thanks. I used amontillado (now specified in the recipe); trying something lighter than that would be worth the experiment I think, though I don’t have a true fino on hand at the moment.

Shawn C commented on 5/17/2025:

I wondered about the bitters in the image, and almost asked, but I had already made it (and with Manzanilla sherry since it just said dry at the time.) Guess I'll have to try it again. Edit: made per updated instructions, it is still quite good, but I honestly preferred the gentler touch of the lighter dry sherry, and the amount of Angostura kicks this into a higher intensity level.

Craig E commented on 5/19/2025:

Was hoping you'd check back in, @ShawnC, thanks. I'll pick up a bottle of Manzanilla and do some more tests; that may indeed prove to be the ingredient this drink wants, and the bit more tang it would offer might allow me to scale back the bitters (which were boosted in part to counterweight the sweetness of the liqueurs).

Craig E commented on 5/23/2025:

Okay, I quite like version two so I've changed the spec: manzanilla in place of amontillado, and halved the bitters. Now more grape than prune; lighter, but no less "full" and sophisticated tasting. Thanks for the input!