"Sherry is more than just your grandmother's
drink for so long that the conceit itself seems old enough to be your
grandmother. And yes, the fortified wine-made from grapes grown in Andalusia,
Spain, and allowed to mature in a series of oak casks-has, over the last
several years, entered heavy rotation among bartenders with a sense of history
and a taste for well-aged ingredients. Yet, in the hearts and on the home bars
of a large number of their customers, Sherry has yet to regain a foothold. "
There is a reluctance due to the misperception
that all Sherries are sweet, but this is not so. There are only a few of the wide range of
styles that are actually sweet. For
mixing, Sherries that come from the dryer end of the spectrum mix well. For
many years now, rums have been aged in portion in the sherry barrels from Don Pablo Pedro Ximenez, although this is one of the sweeter Sherries, the
idea for mixing sherry with rum seems like a viable idea. The dry Sherries have a natural, but subtle
sweetness from their aging process that make the mixing with rum work out so
well.
Bahama Bob’s Dry Sherry Daiquiri
·
2 ½ oz. Matusalem Platino Rum
·
¾ oz. Dry
Sherry
·
Juice of a Half Lime
Place all ingredients into a shaker filled with ice cubes
and shake until chilled, strain into a chilled cocktail glass and garnish with
a lime wedge.
I really like
the way that the rum and the dry sherry play very well together in the
daiquiri. This is a dry daiquiri that
gives you a full bodied blend of flavors that both the sherry and the rum
contribute to. If you need a bit of a
sweeter cocktail you can add a sweetener to the mix. This is my first exploration into the
blending of Sherry and Rum, but I feel like there is a real good series of
cocktails that can come out of this latest Rum Lab experiments. ;o)
