Sherry Cocktails at Blue Ribbon Izakaya
Katie Stipe of Last Call Consulting
Big thanks to everyone who came out for sherry cocktails last night at Blue Ribbon Izakaya. We’ve come a long ways since the days of the sherry cobbler, and while we still enjoy a classic bamboo, we opted to invite three mixologists to craft original cocktails for the event. Joined by the fabulous Ana Cabestrero, the capataz at El Maestro Sierra, guests were met at the entrance by Katie Stipe of Last Call Consulting who created “The Fall Monty Punch”, which she had also served at the afternoon’s Sherryfest Grand Tasting. Deliciously fall, the punch called for Grant Amontillado, applejack, harvest apple spice tea, lemon, cinnamon and Trabanco Sidra, and it immediately transported one from the Lower East Side to the apple orchard.
The Fall Monty Punch, by Katie Stipe
As if we needed any further instruction, Katie offered another elixir called:
.75 oz Cesar Florida Moscatel Dorado
.75 oz Maestro Sierra Amontillado
.75 oz Dark Horse Reunion Rye Whiskey
.5 oz Yellow Chartreuse
1 dash Orange bitters
Stir and strain into coupe glass.
“I’ve been doing a lot of sherry cocktails,” said Katie, “playing around with different expressions. Amontillados have a whiskey-like spice to them, with flavors from American oak, which is suitable with a rye whiskey.” And after one sip, we couldn’t agree more.
Geoffrey Bailey of Mockingbird Hill
From Mockingbird Hill, a sherry bar in D.C., came head bartender Chantal Tseng and Geoffrey Bailey, offering more healthful instructions with:
1.5 parts La Cigarrera Manzanilla
1.5 parts Scotch
1.5 parts Avinyo Cava (or Champagne)
Over large ice with lemon peel
Created by Derek Brown, the proprietor at Mockingbird Hill, “It’s what Hemingway prescribed to his doctor,” said Geoffrey. “We’re playing up the smokiness of La Cigarerra, which was named to honor [the region’s] cigarette girls,” by pairing it with the smokiness of Famous Grouse.
Just opened at the beginning of June, the folks at Mockingbird Hill are playing their part to ease the pain of the furlough on government employees by offering a free cocktail to anyone with the appropriate ID. Once kissed by a taste of sherry, explained Chantal, newcomers are left craving something the following day, even if they don’t exactly realize that it’s sherry that they want.
Pete Stanton of Blue Ribbon Izakaya (Photo by Steven Alexander of De Maison Selections)
1.5 oz Towari Buckwheat Shochu
.75 oz Avua “Amburana” Cachaca
.75 oz Maestro Sierra Pedro Ximenez
1 Bar spoon Dry Curacao
8 drops Dutch’s Colonial Bitters
Stir over ice, serve up in a chilled coupe. Garnish with orange peel.
“The Buckwheat Shochu is like a sherry,” explained Pete, who created this savory cocktail. While the Avua aged Cachaca is “musky, with a baking space flavor to it”. Serving it as an aperitif, Pete suggests that it showcases the flavors of fall.
And because no sherry cocktail party would be complete without it, there were optional rounds of sherry pong for all!