Patrick Halloran, bar manager, Henrietta Red, Nashville
Amontillados take on a brown hue, due to extended contact with air inside the solera barrels. Compared to the crisp, saline flavors of finos and Manzanillas, amontillados deliver oxidized, nutty, umami-rich notes. It’s a popular choice for cocktails, since it’s nutty but not particularly sweet. That makes it a versatile foil for darker spirits like whiskey or aged rum.
- 1 ½ ounces rye whiskey
- 1 ounce amontillado Sherry
- ½ ounce orange liqueur, like Combier
- 2 dashes Angostura bitters
- Orange peel (for garnish)
In mixing glass, stir together all ingredients, except garnish, with ice. Strain into coupe glass. Garnish with orange peel.