The Perfect Low-ABV Cocktail for Fall

Photo by Tom Arena

Courtesy Miguel Lancha, cocktail innovator, ThinkFoodGroup, Washington, D.C.

This low-alcohol sipper was developed for the winter 2021 drink menu at Jaleo, José Andrés’s line of tapas restaurants. Cocktail Director Miguel Lancha, who created the drink, uses two types of Sherry for “unique acidity and nuttiness,” while a syrup made with in-season pears and hearty wheat beer adds “fruity and yeasty notes.”

Sherry Chamber # 1

Ingredients
1½ ounces amontillado Sherry
¾ ounce fino Sherry
1 ounce Beer and Pear Syrup (recipe follows)
4 dashes Peychaud’s Bitters

Directions for Cocktail

Combine all ingredients in a mixing glass with ice. Stir to chill. Strain into a chilled coupe glass. No garnish. (“It’s quite aromatic on its own,” Lancha says.)

Ingredients and Directions for Beer and Pear Syrup

Cut two ripe pears into pieces. In food processor, purée with ¼ cup wheat beer. Transfer to saucepan and combine with 2¾ additional cups wheat beer and 1½ cups brown sugar. Cook, stirring, over high heat to dissolve sugar. Keep cooking for 10 minutes, then lower and simmer for 20 minutes. Pour through fine-mesh strainer lined with coffee filter, allowing mixture to drip slowly. Transfer to lidded container. Mixture can be refrigerated for up to 1 week. Makes about 2 cups.

Published on October 9, 2021