Rum & sherry wine cocktail. Photo by Theresa Stanley
Recipe by Pearl's
Photography and intro by Theresa Stanley
Characterized by oak, tobacco and herbs, Amontillado is a variety of sherry wine originating in the Montilla region of Spain. Inspired by the spirit, downtown restaurant Pearl’s set out to highlight the unique flavor: a barrel-aged product, but not just any, would do. Five-year, barrel-aged Caribbean rum stands up to the medium-dry sherry, while lending this cocktail a familiarity to which local spirit connoisseurs are accustomed. While rum and sherry might seem like unlikely cocktail companions, the addition of fresh citrus infuses an island feel to create a delicious tiki drink that’s at home in a rocks glass – and that beautifully complements the smoky flavors of Pearl’s’ wood-fired pizzas and shellfish.
Ingredients:
• 1½ ounces barrel-aged rum (minimum five-year aged suggested)
• 1 ounce Amontillado sherry
• 1 ounce grapefruit juice, freshly squeezed
• ½ ounce demerara syrup
• ¼ ounce lime juice, freshly squeezed
• Peel of grapefruit, twist for garnish
Method:
To a shaker add rum, sherry, grapefruit juice, syrup and lime juice. Add ice, shake and strain into an ice-filled rocks glass. Finish with a grapefruit twist.