Entertain Like A Chef: Spanish Cocktails
How to cook, eat and drink like you’re in Spain, from Chris Johns, Sharp’s special Spanish correspondent. Check out the rest of Sharp’s Entertain Like A Chef: Spanish Edition series.
Michael Weber, barman at Toronto’s renowned Bar Isabel, shared two cocktails inspired by his trips to Spain. The first, a combination of sherry and sparkling rose, is a light and refreshing way to start an evening, but wouldn’t be out of place at a celebratory brunch. The second is a bit more fuerte.
Rose Fizz
Ingredients
2oz croft pale cream sherry
¾ oz lemon juice
½ oz simple syrup
1 egg white.
2 oz Codorniu Raventos rose cava (or another pink sparkling wine)
1 dash Peychaud’s bitters
Method
Pour the cava into a 8-10oz glass, set aside.
In a cocktail shaker add all other ingredients. Dry shake (this is done without ice, where egg whites are used). Add ice, shake vigorously, strain into glass with the cava basement. Watch it foam up and garnish with the bitters across the surface of the cocktail.
Pintxo Koktel
Ingredients
1 ½ oz El-Dorado 12yr rum
¾ oz Martini Bianco vermouth
½ oz LBV port (Graham’s is nice)
¼ oz Amaro Sibilla (you could also substitute with Campari)
Lemon zest.
2 dashes angostura bitters.
Method
Combine all ingredients (save for lemon zest) in a mixing glass, add ice, stir well for 30secs or 30 revolutions, whichever comes first. Strain into a 10-12oz old fashioned glass filled with a perfect 2 inch cube (preferred) or regular ice.
Take lemon zest and twist over surface of cocktail so the oils from the skin are shimmering on top. Throw the zest inside and enjoy!
