Ballentine31st January, 2013 by Curtis McMillan
I don’t feel very good about my first cocktail and feel I need to take another swing at this.
I’m very new to the whole Sherry world. I was not very worried about the taste, but felt it may be more winey than most cocktails. I know that the vermouth and the Sherry need to sidecar to the Scotch, but keeping it all around three ounces has made that a little hard. I don’t feel very good about my first cocktail and feel I need to take another swing at this. I’m going to remake it with new proportions and see if it works better.
(A few minutes later)
Well that didn’t help. If you cut back the Sherry and vermouth and up the Scotch you will find the Scotch starts to overpower the Sherry and vermouth. In the end it just tastes a little off no matter how you swing at it. I would have loved to seen a little more orange in this drink.
2 dashes Sherry
2 dashes Italian Vermouth
Dash Orange Bitters
My first try on the recipe
One ounce Balvenie 15
One ounce Barbadillo amontillado sherry
One ounce sweet Italian vermouth
1 dash Regans’ Orange Bitters
My second try on the recipe
One and half ounce Balvenie 15
Quarter ounce Barbadillo amontillado sherry
Quarter ounce sweet Italian vermouth
One dash Regans’ Orange Bitters
Add all ingredients to a glass with ice, and stir with the bar spoon. Use your julep strainer and strain into your chilled cocktail glass.
The first recipe tasted like Scotch almond milk. I was shocked how off-putting it was due to the fact that Sherry on its own is not that bad. I feel something about the Sherry made the vermouth stand out. I got very little orange bitters in this drink. The second recipe tasted just like a smooth Scotch. I would be more inclined to guess the second recipe is closer to the original. I can’t wait until I get to the cocktails with juice. I hope I can make it just a few weeks longer.