Juyoung Kang, lead bartender, The Dorsey The Venetian, Las Vegas
Bone-dry, flinty and light, Manzanilla Sherries are very similar to fino, but the difference is where it’s made: the coastal town of Sanlúcar de Barrameda. This Negroni variation swaps in Manzanilla as a lower-alcohol alternative to crisp gin.
- ½ ounce absinthe
- 1½ ounces Manzanilla Sherry
- ¾ ounce Amaro Montenegro
- ¾ ounce Bruto Americano
- Lemon peel (for garnish)
Pour absinthe into rocks glass, and swirl to coat inside of glass. Pour out excess absinthe and set aside. In mixing glass, combine next three ingredients with ice. Stir well to chill, then strain into prepared rocks glass over large ice cube. Garnish with lemon peel.