Matt Piacenti, owner, Up & Up, New York City
While amontillado is a Sherry where the flor breaks up naturally, rich oloroso is made through intentional exposure to air. The cellar master destroys the flor to promote that oxidation. An oloroso’s style depends on whether the wine includes Moscatel (sweet) grapes, or is made strictly from Palomino grapes (dry). In general, they’re complex and may hint at subtle nutty or dried fruit aromas or flavors, like figs or dates. Try it in a cobbler-style cocktail, an early American drink that mixes spirit, sugar, crushed ice and fruit.
- 1 lime wedge
- 2 ounces oloroso Sherry
- ½ ounce Cruzan blackstrap rum
- ¼ ounce Smith + Cross overproof rum
- ½ ounce lime juice
- ½ ounce Demerara syrup (recipe below)
- Lemon wheel (for garnish)
Muddle lime wedge in bottom of cocktail shaker. Add remaining ingredients and 2 tablespoons pebble ice or crushed ice to shaker. Shake well, then pour out into Collins glass over fresh pebble ice or crushed ice. Use spoon to hold back lime wedge. Garnish with lemon wheel. Serve with a straw.
- 2 cups Demerara sugar
- 1 cup water
In small saucepan over medium heat, stir together sugar and water until sugar dissolves. Bring water to boil, then cool to room temperature. Pour into container and cover tightly. Keeps for up to 2 weeks in refrigerator.