Lynn Falk, head of cocktail program, Morcilla, Pittsburgh
Sweet Sherries come in a multitude of forms and quality levels, Pedro Ximénez (or “PX Sherry”) has a deep, dark hue, a raisin-like sweetness, and viscous consistency some liken to maple syrup. Bartenders love it because it adds dried fruit sweetness and viscosity to cocktails. It can also stand up to more robust textures, like egg whites, and assertive flavors.
This recipe calls for orgeat syrup, if you don’t want to buy it, here’s how to make it yourself.
- 1 ½ ounces Pedro Ximénez sherry
- ½ ounce aged rum
- ¼ ounce orgeat [almond syrup]
- 1 egg white
- Pimentón dulce (sweet smoked paprika) (for garnish)
In cocktail shaker, combine all ingredients, except garnish, without ice. Shake well to emulsify egg whites, about 1 minute. Scoop in ice and shake again briefly to chill. Strain into coupe glass. Dust pimentón dulce atop drink to garnish.