Mix it Up!

Fino & Manzanilla

Flor Astilla
By Bar Mateo in Durham, NC

1.5 oz Ronrico Silver Rum
1 oz César Florido Fino
½ oz St Germain
2 dashes Regan's Orange bitters
Stir well and strain into coupe glass, garnish with Orange peel.

Pink Tuxedo
By Bar Mateo in Durham, NC

2 oz Plymouth Gin
1 oz La Cigarrera Manzanilla
1 bar spoon Aperol
2 dashes Angostura Orange Bitters
Combine ingredients over ice and stir. Strain into a martini glass and garnish with an orange peel.

Necklace of Lights
By Morgan Schick of Trick Dog in San Francisco, CA

2 oz La Cigarrera Manzanilla
0.5 oz Linie Akavit
0.25 oz Creme de Peche
0.25 oz Simple Syrup
0.25 oz Lemon Juice
Serve over ice in a highball glass, without a garnish.

Maestro Fino & Cel-Ray
By Morgan Schick of Trick Dog in San Francisco, CA

2 oz El Maestro Sierra Fino
Cel-Ray
Squeeze of lime
Pour El Maestro Sierra Fino over ice in a highball glass, fill with Cel-Ray and top with a squeeze of a lime wedge.

Doctor’s Orders
By Derek Brown of Mockingbird Hill in Washington, DC

1.5 parts La Cigarrera Manzanilla
1.5 parts Scotch
1.5 parts Avinyo Cava
Over large ice with lemon peel.

Rebujito
by Michael Maller of Bar Mateo in Durham, NC

1 ½ oz La Cigarrera Manazanilla
1 oz César Florido Moscatel Dorado
Fever Tree Bitter Lemon Soda
Combine Sherries in a sidra glass, fill with ice and top with Fever Tree Bitter Lemon Soda garnish with lemon twist.

Joggling Board
by André Tamers

6 oz La Cigarrera Manzanilla
Blenheim Ginger Ale
¼ Lime
Pour Manzanilla over crushed ice in a pint glass, squeeze and add lime, top with Blenheim.

Bloody Maria
by David Kenney of Uncorked Wines in New Orleans, LA

2 oz El Maestro Sierra Fino
5 oz Zing Zang Bloody Mary mix
Celery salt
Extra black pepper
Extra Horseradish
Extra Tabasco
Squeeze of lemon
Splash white agave tequila

The Back of Her Knee
by Craig Nelson of Proof in Charleston, SC

1 oz Fino César Florido
2 oz Plymouth Gin
½ oz lime juice
Bar spoon of lemon juice
Shake all and pour into glass. Twist lemon peel over glass, rub rim with peel and wrap around olive for a garnish.

Bamboo
by T. Edward Wines in New York

1 oz Maestro Sierra Fino
1 oz Dry Vermouth
1 dash orange bitters
Serve with a lemon peel twist

The Henry Porter
by Telegraph in Chicago, IL

Rinse Vieux Pontarlier Verte Absinthe
2 ounces Bodegas Grant La Garrocha Fino Sherry
¾ ounce Hayman's Old Tom Gin
¼ ounce simple syrup
Dash Bittermens Orange Cream Citrate
Lemon twist
Rinse the drinking glass with absinthe and dispose of excess. Combine sherry, gin, simple syrup, and orange cream citrate in a mixing glass. Add ice and stir until chilled. Strain into drinking glass. Squeeze lemon twist over the cocktail to express its oils and then drop into the glass.

Elkano - 2nd Place 2009 Cocktail Contest
by Alexandra R. of Txikito in New York, NY

2 oz Celery Syrup
2 oz Fino
Club Soda
Celery Seed Sugar
Rim a rocks glass or similar tumbler with celery seed sugar and fill with ice. Add chilled celery syrup and chilled Fino Elcano. Finish with club soda and garnish with a large twist.

Sherry Charleston - 3rd Place 2009 Cocktail Contest
by Stephen S. of Boston Apothecary

½ oz La Cigarrera Manzanilla
½ oz Cinzano Sweet Vermouth
½ oz Plymouth Sloe Gin
½ oz Yellow Chartreuse
½ oz Del Maguey "Chichicapa" Mezcal
½ oz Kirschwasser Cherry Eau de Vie
Combine ingredients in a mixing glass with ice and shake. Strain into a cocktail glass.

Palomino-Pomegranate Gimlet
by Matt M. of Switch at Encore in Las Vegas, NV

1 oz La Cigarrera Manzanilla
1 oz Hendrick's Gin
1 oz POM wonderful 100% Pomegranate Juice
1 oz Lime Juice
1 oz Simple Syrup or Rock Candy syrup
Fresh pomegranate seeds and lime twist for garnish
Combine all ingredients in a shaker filled 3/4 with ice. Shake and then strain in a chilled martini glass. Garnish with a lime twist and a few pomegranate seeds. Enjoy!

Sherry Brooklyn
by Stephen S. of Boston Apothecary

1 oz Cask Strength Macallan
1 oz La Cigarrera Manzanilla
½ oz Amer Picon
½ oz Maraschino
Combine ingredients in a mixing glass with ice and shake. Strain into a cocktail glass.

Canal Tribute
by Fernando A. from New Jersey

½ oz El Maestro Sierra Fino
½ oz Woodford Rerserve Bourbon
2 frozen orange wedges
Splash of Triple Sec
Combine ingredients and shake very hard. Strain into a whisky glass and garnish with a flamed orange peel.

Amontillado

Fancy Hat
By Michael Maller of Bar Mateo in Durham, NC

1 oz Bulleit Bourbon
1 oz Grant La Garrocha Amontillado
½ oz Cesar Florido Moscatel Dorado
10-12 mint leaves
Cane syrup
Muddle 10-12 mint leaves in rocks glass with 1 scant bar spoon of cane syrup. Fill with crushed ice and stir until very cold. Mound with more crushed ice. Garnish with a mint sprig and a straw cut down to level of mint.

Dirty Boulevard
By Brad Farran of Vin Rouge in Durham, NC

1 oz Bulleit Rye
1 oz Bodegas Grant Amontillado
1 oz Bonal Gentiane-Quina
1 bar spoon pickled onion brine
2 dashes Regans orange bitters
Rinse of Laphroaig Scotch

Combine ingredients and stir. Pour into a cocktail glass rinsed with Lapgroaig Scotch and garnish with a lemon twist.

U.S.S. Potomac
By Morgan Schick of Trick Dog in San Francisco, CA

2.5 oz La Garrocha Amontillado
0.25 oz Luxardo Amaretto
0.25 oz Rich Simple Syrup
0.25 oz Lime Juice
Serve in a small cocktail glass and garnish with a lime wheel.

Bottled Andalusian Punch
By Caitlin Doonan of Toro (New York) via GQ

16 oz Amontillado sherry
8 oz Cesar Florido Moscatel Dorado or other Moscatel sherry
8 oz El Maestro Sierra PX or other Pedro Ximinez sherry
6 oz grapefruit juice
2 oz lemon juice
20 oz water
fresh grated nutmeg for garnish, optional
Mix all ingredients together in a vessel and portion into bottles. Refrigerate until ready to serve. Serve in the bottle, or pour into glass over ice with some fresh grated nutmeg. Batch can be made up to twelve hours in advance.

Fortify Yourself
By Katie Stipe of Last Call Consulting

0.75 oz Cesar Florida Moscatel Dorado
0.75 oz Maestro Sierra Amontillado
0.75 oz Dark Horse Reunion Rye Whiskey
0.5 oz Yellow Chartreuse
1 dash Orange bitters
Lemon twist
Stir and strain into coupe glass.

Rye Malvado
by Michael Maller of Bar Mateo in Durham, NC

1 ½ oz Redemption Rye
½ oz Bodegas Grant, La Garrocha Amontillado
½ oz Spanish sweet vermouth
½ oz saffron simple syrup
3 drops of Bittermans Orange Cream Citrate
Shake, strain & serve up with a garnish of burnt orange peel

Sherry Cocktail
by Susannah S.

El Maestro Sierra Amontillado
Champagne
Sugar Cube
Fill a Champagne flute 1/5 of the way with El Maestro Sierra Amontillado and top with Champagne. Garnish with a sugar cube.

Tia Ardis
by David C. from San Francisco, CA

1 ½ oz El Maestro Sierra Amontillado
¾ oz Averna
½ oz Ameretto di Serrano
½ oz fesh squezed Meyer Lemon juice
Splash of Pernod
Combine the El Maestro Sierra Amontillado, Averna, Ameretto, and fesh squezed Meyer Lemon juice in a mixing glass with ice and stir until chilled. Pour a splash of pernod into a chilled martini glass and swirl to coat glass, discard excess pernod. Strain mixture into the glass and garnish with an orange twist.

Oloroso

Pumpkin Old Fashioned
By Tiffany Lynn of Dolce Vita in Charlotte, NC

2 Tbs pumpkin puree
1 oz Jim Beam
1 oz maple syrup
¼ oz La Garrocha Oloroso
Dash of bitters
ombine over ice and shake. Strain and serve over ice, garnished with an orange peel.

El Maestro
by Ted Kilgore of Taste in St.Louis, MO

1 ½ oz El Maestro Sierra Oloroso
½ oz Hayman’s Old Tom Gin
½ oz Cynar
½ oz St Germain
2 dashes celery bitters
Combine ingredients and stir. Serve over ice and garnish with a cucumber slice.

Peace of the Pyrenees - 1st Place 2009 Cocktail Contest
by Alan M. of Blue Ribbon Downing Street Bar in New York, NY

1.75 oz Cerbois Bas Armagnac
0.6 oz Mathilde Black Currant Liqueur
0.7 oz El Maestro Sierra Oloroso
Combine all ingredients with ice and stir. Pour into a martini glass with luxardo marachino cherry in the bottom. Flame an orange twist on top and wipe the rim of the glass, discard the twist.

The Basque Connection
by Bill N. of FINO Restaurant, Pation and Bar in Austin, TX

1.5 oz Citadelle Reserve Gin
1 oz Pimm's No. 1
1/2 oz El Maestro Sierra Oloroso
2 dashes of Persimmon Bitters (or Angostura Orange Bitters)
Combine all ingredients with ice in a mixing glass and stir to throughly chill. Strain into a chilled cocktail glass and garnish with flamed orange coin.

Sweet Sherry

Local Manzana Cocktail
By Mattie Beason of Black Twig Cider House in Durham, NC
Published in Cidercraft Magazine.

1½ oz Fair Game Beverage Co. apple brandy
½ oz El Maestro Sierra Pedro Ximénez
½ oz ginger syrup
¼ oz fresh lemon juice
2 dashes Angostura bitters
Pickled ginger garnish
Combine the apple brandy, sherry ginger syrup and lemon in in a cocktail shaker. Fill with ice, cap and shake. Strain into a chilled coupe glass. Finish with 2 dashes of bitters. Garnish with pickled ginger.

Simply Irresistible
By Michael Maller of Bar Mateo in Durham, NC

1.5 oz César Florido Moscatel Dorado
1.5 oz Tito's vodka
1.5 lemon simple syrup
3 oz unsweetened tea
Combine ingredients in a large Collins galss and stir. Fill glass with ice and garnish with a lemon wedge.

Fancy Hat
By Michael Maller of Bar Mateo in Durham, NC

1 oz Bulleit Bourbon
1 oz Grant La Garrocha Amontillado
½ oz Cesar Florido Moscatel Dorado
10-12 mint leaves
Cane syrup
Muddle 10-12 mint leaves in rocks glass with 1 scant bar spoon of cane syrup. Fill with crushed ice and stir until very cold. Mound with more crushed ice. Garnish with a mint sprig and a straw cut down to level of mint.

The Rizzo
By Alex Wallace

2 oz Atxa Vino Vermouth Blanco
1 oz El Maestro Sierra Pedro Ximénez
2 large dashes Crude “Rizzo” Bitters (Grapefruit, Peppercorn, & Rosemary)
4 oz soda water
Combine Vermouth, Pedro Ximénez and bitters over ice. Top with soda water and stir.

Bottled Andalusian Punch
By Caitlin Doonan of Toro (New York) via GQ

16 oz Amontillado sherry
8 oz Cesar Florido Moscatel Dorado or other Moscatel sherry
8 oz El Maestro Sierra PX or other Pedro Ximinez sherry
6 oz grapefruit juice
2 oz lemon juice
20 oz water
fresh grated nutmeg for garnish, optional
Mix all ingredients together in a vessel and portion into bottles. Refrigerate until ready to serve. Serve in the bottle, or pour into glass over ice with some fresh grated nutmeg. Batch can be made up to twelve hours in advance.

Shochu and PX
By Pete Stanton of Blue Ribbon Izakaya

1.5 oz Towari Buckwheat Shochu
0.75 oz Avua “Amburana” Cachaca
0.75 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.

Fortify Yourself
By Katie Stipe of Last Call Consulting

0.75 oz Cesar Florida Moscatel Dorado
0.75 oz Maestro Sierra Amontillado
0.75 oz Dark Horse Reunion Rye Whiskey
0.5 oz Yellow Chartreuse
1 dash Orange bitters
Lemon twist
Stir and strain into coupe glass.

PX Arnold Palmer
by Michael Maller of Vin Rouge in Durham, NC

2 oz El Maestro Sierra Pedro Ximénez
2 oz iced tea
2 oz Fever Tree Bitter Lemon Soda
1 oz Vodka
Combine ingredients in a glass and stir. Fill with ice and garnish with lemon wedge.

Rebojito
by Michael Maller of Bar Mateo in Durham, NC

1 ½ oz La Cigarrera Manazanilla
1 oz César Flroido Moscatel Dorado
Fever Tree Bitter Lemon Soda
Combine Sherries in a sidra glass, fill with ice and top with Fever Tree Bitter Lemon Soda garnish with lemon twist.

Cider and Moscatel
by Shannon Healy of Alley Twenty Six in Durham, NC

¾ oz North Carolina Apple Brandy
½ oz Cesar Florido Moscatel Pasas
½ oz Fresh Squeezed Lemon Juice
3 oz Isastegi Sagardo Naturala
Combine ingredients in shaker. Pour and serve.

PX, I Love You - 1st Place 2011 Cocktail Contest
by Shannon Healy of Alley Twenty Six in Durham, NC

1 ½ oz Maestro Sierra Pedro Ximénez
¾ oz Drambuie
¾ oz lemon juice
Shake and strain into a cocktail glass, garnish with a lemon twist.

Hot Chipiona
by Michael M. & Greg D. of Vin Rouge, in Durham, NC

2½ oz Cesar Florido Moscatel Dorado
1 oz El Maestro Sierra Pedro Ximénez
½ oz Redemption Rye
2 oz Browned Butter
3 drops Maple Bitters
Dash of Salt
Squeeze of Lemon
Combine all ingredients in a coffee cup and stir well. Fill with hot Camomile tea, reheat with espresso wand if necessary.

Sauntering Gentleman - 2nd Place 2011 Cocktail Contest
by Alan M. of Blue Ribbon Downing St. Bar in New York, NY

1 oz Sierra PX sherry
¾ oz Luxardo Bitter
¾ oz Zucca Amaro
½ oz Sierra Amontillado 1830 VV
1 dash angostura
Stir all ingredients together with ice, pour into a chilled coupe top with float of lagavulin scotch (be sure to pour slowly over back of a spoon to float on top, about .15 oz, just enough for aromatic purposes)

Java Pyrat - 3rd Place 2011 Cocktail Contest
by Abe K. of Blue Ribbon Downing St. Bar in New York, NY

2 oz Pyrat Rum
½ oz Sierra PX sherry
½ oz Fair Trade Co. Cafe Liquor
1 Dash A.B. Smeby Bittering Co. Chai and Rye Bitters
Combine all ingredients together, pour over ice in a rocks glass

Jerez Especial
by Randy of Citizen Cake in San Francisco, CA

2 oz Pierre Ferrand Cognac
1 oz El Maestro Sierra Pedro Ximénez Viejisimo
1/2 oz Hiram Walker Orange Curacao
dash of "The Bitter Truth" Celery Bitters
splash of Tonic Water
Orange Peel (garnish)
Combine ingredients in a shaker with ice. Strain into rocks glass with ice, add a splash of tonic water and granish.

Vermouth

Chrysanthemum (via PDT Cocktail Book)

2 oz. Atxa Vino Vermouth Dry
¾ oz. Bénédictine
¼ oz. St. George Absinthe Verte or Vieux Pontarlier Absinthe
1 dash orange bitters
Stir and strain into a chilled coupe. Garnish with orange twist.

The Chamomile

2 oz. Atxa Vino Vermouth Dry
¾ oz. Do Ferreiro Licor de Hierbas de Galicia
¼ oz. Yellow Chartreuse
¼ oz. Green Chartreuse
2 dashes Dr. Adam Elmegirab's Spanish Bitters
1 dash orange bitters
Stir and strain into a chilled coupe. Garnish with a lemon twist.

Grindr
2015 Acha Vino Vermouth Cocktail Contest Winner
By A. Martinez of Marlowe in San Francisco, CA

1 ½ oz Rittenhouse Rye
½ oz Acha Vino Vermouth blanco
¼ oz Yellow Chartreuse
2 dashes Reagan's orange bitters
Stirred and served in a chilled 9 oz old fashioned glass with a lemon peel.

RVA Tea Party
By J. Kibiloski of The Blue Goat in Richmond, VA

2 oz Commonwealth Gin
1 oz Lapsang Souchong Infused Acha Vino Vermouth Rojo
½ oz Benedictine
Grapefruit bitters
In a Yarai Glass add Commonwealth Gin, Tea Infused Vermouth, Benedictine and 2 dashes grapefruit bitters. Add ice, stir until very cold, strain into a martini glass and garnish with an orange twist.

THE BULL
By A. Martinez of Marlowe in San Francisco, CA

1 ½ oz Leopold's Small Batch Gin, infused with kumquats
½ oz Acha Vino Vermouth Blanco
¼ oz lime juice
Fever Tree Indian Tonic Water
Infuse gin for two day, double strain, and put back in sanitized bottled. Drink is built in glass. Add gin, lime, and then ice in a Collins glass. Top off with tonic water and lime wheel.

The Spaniard
By S. Sasso

1 oz Acha Vino Vermouth Blanco
2 oz Mahon gin
½ oz saffron infused El Maestro Sierra Amontillado
(1 standard grocery store size spice container of Spanish saffron infused into 2 375ml bottles of Sherry)
¼ oz castelvetrano olive juice
Stir in mixing glass with ice and strain into a coupe glass. Garnish with 2 castelvetrano olives on a pick.

El Mocoso
By C. Gianaras of 4th & Swift in Atlanta, GA

1 oz Acha Vino Vermouth Blanco
1 oz La Garrocha Amontillado
½ oz lemon juice
½ oz 18.21 Bitters Strawberry Balsamic Shrub
A few drops 18.21 Bitters Prohibition Aromatic Bitters
Shake ingredients and pour in glass, top with Cava Avinyó and serve with an orange slice.

Diaspora
By S. Healy of Alley Twenty Six in Durham, NC

2 oz Acha Vino Vermouth Rojo
1 oz Acha Vino Vermouth Blanco
½ oz mezcal
½ oz dark rum
½ muddled lime
3 dashes Angostura bitters
Muddle lime in mixing glass or tin, add all other ingredients then fill with ice. Shake very hard, pour into chilled glass.

A Mar
By S. Healy of Alley Twenty Six in Durham, NC

2 oz grapefruit juice
2 oz Acha Vino Vermouth Blanco
Small pinch sea salt
Build over ice in a double old fashioned glass.

Padre
By S. Healy of Alley Twenty Six in Durham, NC

2 ½ oz Acha Vino Vermouth Rojo
¼ oz lemon
¼ oz Fernet
¼ oz balsamic vinegar
Shake and strain over fresh ice, garnish with mint, serve in double old fashioned.

Peregrino
By S. Healy of Alley Twenty Six in Durham, NC

1 ½ oz Acha Vino Vermouth Blanco
1 ½ oz Acha Vino Vermouth Rojo
½ oz lemon
¼ oz ginger syrup
3 dashes orange bitters
3 oz soda
Olive
Serve tall in a collins glass. Alternately, use 2 oz Acha Vino Vermouth Blanco and only 1 oz of the Rojo as a float.

Cowbell
By M. Maller of Bar Mateo in Durham, NC

1 oz Titos vodka
1 oz Cappelletti
½ oz Acha Vino Vermouth Blanco
1 bar spoon lemon juice
1 dash Peychaud’s bitters
1 large strawberry
Muddle 1 large strawberry in shaker and add the rest of the ingredients. Shake quickly over ice and strain over fresh ice into a wine glass. Top with FeverTree Bitter Lemon Soda and garnish w/ slices of strawberry.

Backatcha
By M. Maller of Bar Mateo in Durham, NC

1 oz Fidencio Classico Mezcal
1 oz El Maestro Sierra Amontillado
1 oz Acha Vino Vermouth Rojo
1 bar spoon Campari
1 bar spoon Eastern NC BBQ sauce (vinegar based)
1 bar spoon lemon
1 dash Angostura bitters
Stir with ice and strain into cocktail glass. Garnish with a lemon peel.

Basque-Ackwards
By M. Maller of Bar Mateo in Durham, NC

2 oz Acha Vino Vermouth Rojo
1 oz Dewars
1 Dash Angostura bitters
Stir with ice and strain into martini glass rinsed with Laphroaig 10-year scotch. Garnish with a good cherry.

Vacation in Brazil
By J. Kibiloski of The Blue Goat in Richmond, VA

1 ½ oz Cachaca
½ oz Acha Vino Vermouth Blanco
2 lime wedges
Simple syrup
In a rocks glass muddle 2 lime wedges and simple syrup, try and avoid skin. Fill glass with ice and add Cachaca and Acha Blanco, stir and serve.

Letherbee White Negroni
By S. Malone of Lagniappe Beverage in Chicago, IL

¾ oz Letherbee Gin
¾ oz Acha Vino Vermouth Blanco
½ oz Letherbee Besk
Serve stirred over ice in a rocks glass, with a lemon garnish.

Reverse Manhattan
By Fred Dexheimer of Straw Valley in Durham, NC

2 oz Atxa Vino Vermouth Rojo
1 oz rye whiskey
2 to 3 dashes Angostura bitters
cherry for garnish
Pour vermouth and rye over ice into a mixing glass and stir. Strain into a martini glass, add orange zest and bitters then garnish with a cherry.

Lab 220
By Alex Wallace

2 oz Atxa Vino Vermouth Rojo
1 oz Atxa Vino Vermouth Blanco
1 oz Fino Sherry
Combine both vermouths and Sherry in a rocks glass over ice. Stir gently, then garnish with an orange wedge.

The Rizzo
By Alex Wallace

2 oz Atxa Vino Vermouth Blanco
1 oz El Maestro Sierra Pedro Ximénez
2 large dashes Crude “Rizzo” Bitters (Grapefruit, Peppercorn, & Rosemary)
4 oz soda water
Combine Vermouth, Pedro Ximénez and bitters over ice. Top with soda water and stir.

Bamboo
by T. Edward Wines in New York

1 oz Maestro Sierra Fino
1 oz Dry Vermouth
1 dash orange bitters
Serve with a lemon peel twist

Pacharan

Lamiñan
By Michael Peter

2 oz. Hillrock Solera Aged Bourbon
1 oz. Atxa Pacharán Sierra de Orduña
½ oz. Axta Vino Vermouth Rojo
5 dashes of Campari from a bitters bottle
2 dashes Regan's Orange Bitters
1 dash Angostora Bitters
Wipe a chilled old fashioned or coupe with orange slice and discard. Stir and strain ingredients into glass. Squeeze oil from an orange zest and discard.

The Patxaran Royal
By Lindsey Wallace

1 oz Atxa Pacharán Sierra de Orduña
4 oz Cava Avinyó Brut Reserva
Pour Pacharán into a champagne flute and top with Cava.

The Basque Sloe Down
by André Tamers

3 oz Atxa Pacharán Sierra de Orduña
Place 3 ice cubes in a brandy snifter, add Pacharan. Enjoy as a digestif.

Brandy

Margarita Escosés
By Michael Peter of De Maison Selections

¾ oz lemon juice
¾ oz Do Ferreiro Licor de Hierbas de Galicia
1 ½ oz Scotch whisky
2 dashes of Adam Elmegirab Spanish Bitters
Combine all ingredients in a cocktail shaker and shake vigorously until very cold. Double strain into a Collins glass over ice and top with soda water. Garnish with a twist of lemon zest.

El Cuello del Gallego
By Michael Peter of De Maison Selections

1.5 oz Do Ferriero Orujo de Galicia
Dash Angostura bitters
4 oz quality Ginger ale (homemade, Fever Tree, Q, etc).
Horse's neck lemon peel
Drape Horse Neck garnish in a highball or Collins glass with the end sticking out of the top of the glass. Fill the glass with ice and dash of bitters. Add Orujo, top with Ginger Ale, and stir.

Punch & Sangria

DMS Holiday Punch
I used the classic punch ratio of 1 sour, 2 sweet, 3 strong, and 4 weak. This is what I will be drinking on Christmas morning.

1 part lemon juice
2 parts oleo-saccharum
2 parts Scotch whisky
1 part César Florido Cream Cruz del Mar
4 parts ruby or black tea
Combine all ingredients, stir, and warm gently in a pot, double boiler, or slow cooker. Grate a little bit of nutmeg on top before serving.

Acme's House Sangria
By Kevin Callaghan of Acme in Carrboro, NC

4 cups watermelon juice (puree and strain watermelon)
½ cup lemon juice
1 cup basil infused vodka or brandy (muddle equal parts fresh basil and vodka/brandy, refrigerate for 24+ hours, and strain)
1 cup Atxa Vino Vermouth Blanco
1 bottle rosé
1 bottle muscat
¼ cup mint simple syrup
Fresh blueberries
Mix all ingredients and chill. Serve over ice with a splash of soda. Garnish with blueberries. Alternately, freeze blueberries inside of ice cubes.

Sweet Tea Sangria
By Michael Maller of Mateo Bar de Tapas in Durham, NC

For the batch:
1 bottle Mencos Blanco
4 oz brandy
4 oz triple sec
6 oz simple syrup
Zest and juice of one orange
To finish the drink combine 4 oz of batch sangria, 3 oz of sweet tea and 1 large spoonful of diced lemon, lime, orange, apple (and whatever else is in season) over ice and garnish with mint.

Cheerwine Sangria
By Michael Maller of Mateo Bar de Tapas in Durham, NC

For the batch:
1 bottle of red wine
4 oz brandy
4 oz triple sec
4 oz simple syrup
Zest and juice of one orange
To finish the drink combine 4 oz of batch sangria, 3 oz of Cheerwine and 1 large spoon full of diced lemon, lime, orange, apple (and whatever else is in season) over ice and garnish with basil.

El Veraniego
By Alex Wallace

1 bottle Casamaro Blanco
12 oz ginger ale
4 oz white rum
2 oz fresh lime juice
Seasonal fresh fruit, cut up (peaches are especially good)
Handful of mint leaves
Combine all ingredients in a pitcher. Let it set in the fridge for an hour or two. Serve over ice in a tumbler, garnished with a wedge .

Eats

>Pork Shoulder Braised in Sidra with Apples and Chantrelles
>Almejas en Salsa Verde
>Flan de Jerez
>Gambas al Ajillo (Garlic Shrimp)
>Gazpacho Extremadura
>Mariscos Gallegos (Galician Shellfish)
>Marmitako (Basque Fish Stew)
>Pollo al Cava (Chicken in Cava)
>Potago de Garbanzos (Spanish Bean Soup)
>Cazón en Adobo
>Garbonzos con Espinaches
>Meatballs in Oloroso Sauce
>Pig Candy
>Sherry Gelatin
>Oloroso Walnut Cake
>Raisin and Moscatel Ice Cream

Pork Shoulder Braised in Sidra with Apples and Chantrelles

Ingredients:
1 Tablespoon Olive Oil
1 Tablespoon of Butter
2 pound boneless, pork shoulder
3 cloves of garlic
1 white onion
2 cup's Sidra (Trabanco or Isastegi)
1 cup of pork stock, or water
4 medium sized apples (peeled and sliced)
1 pound of chanterelle mushrooms
handful of fresh herbs (thyme and sage)
Sea salt and Pepper

Generously season the pork shoulder with salt and pepper. Sear it on a medium heat in a large pot (we used our dutch oven), until the pork is slightly brown. Take the pork out and place it on a plate. Add 1 tablespoon of Olive Oil to the pot, then add your sliced onions, chopped garlic and mixture of herbs. Saute them for 4 minutes, and then deglaze your pot with one cup of Sidra. Simmer for 2 minutes, and then add your sliced apples with 1 more cup of Sidra, and 1 cup of pork stock, or water. Bring to a boil and then reduce to a simmer. Let the pork cook slowly, uncovered for 45 minutes. Meanwhile while your pork is cooking. Clean and chop your chanterelles. In a pan heat 1 tablespoon of butter over a medium heat, add your chanterelles and sauté. The mushrooms will release their water and make a bit of a sauce. Saute for 6 minutes, or until they are tender, season with salt and pepper to taste. Set the mushroom's aside. After the 45 minutes has passed, take out the pork shoulder from the pot. Strain you sauce. Turn up the heat and reduce your sauce to your desired consistency. Add your cooked chanterelles to the pot. If the pork shoulder is tender, break it up into several pieces, and add them back to the pot. Season with salt and pepper to taste. We served our's over slow cooked polenta (Alice Water's "The art of simple cooking"). Drink with Trabanco Cosecha Propia Sidra, Poma Aurea, or Isastegi Sidra. Serves 4.

Almejas en Salsa Verde

24 small clams
1/4 cup good Spanish extra virgin olive oil
4 cloves garlic, peeled and thinly sliced
1/2 cup El Maestro Sierra Fino
2/3 cup chopped parsley
Freshly ground black pepper or red pepper flakes

Rinse clams well to remove any sand or dirt. In a large saucepan, heat olive oil and sauté garlic just until light brown (do not burn). Add El Maestro Sierra Fino and clams and cover tightly. Simmer until clams open, about 5 minutes. Add parsley and toss to coat. Season with pepper and serve immediately. Serves 2-4.

Flan de Jerez

Caramelized Sugar
10 tablespoons sugar
5 teaspoons water

Flan
4 eggs
2 egg yolks
2 cups whole milk
1/4 cup sugar
2 tablespoons El Maestro Sierra Pedro Ximénez
Garnish
1/2 cup thinly sliced almonds, lightly toasted

Lay out 6 ovenproof custard cups and preheat oven to 350 degrees.

Caramelize the sugar by heating the 10 tablespoons sugar and 5 teaspoons of water in a small pan over medium heat. Stir until the sugar has melted and turned a golden color, remove it immediately so it does not burn. Pour evenly into the cups and set aside.

In a medium bowl whisk the whole eggs, egg yolks and sugar until smooth but not foamy. Blend in the El Maestro Sierra Pedro Ximénez and milk. Pour into the prepared cups and place them in a large baking pan. Fill the pan 2/3 of the way with water. Bake until a knife inserted into the center comes out clean, approximately an hour to and hour and a half. Remove the cups, cool and refrigerate. When ready to serve, loosen the edges with a knife and invert onto individual serving plates. Garnish with toasted almonds. Serves 6.

Gambas al Ajillo (Garlic Shrimp)

½ cup extra virgin olive oil
4 garlic cloves, peeled and sliced
1 dried red chili pepper, seeds removed
24 large, raw prawns, peeled
Salt

Heat oil in large earthenware casserole or individual ramekins over medium heat. Add garlic, chili pepper and prawn. Sauté, stirring, until prawns are done, about 3 minutes. Sprinkle with salt. Remove casserole from flame and immediately cover with plate. Serve in same dish while still sizzling and uncover at table. Serve with crusty white bread for dunking.

Gazpacho Extremadura

3-4 lbs fresh tomatoes
1 large cucumber, peeled
1 small yellow or red onion, peeled
1 red bell pepper, seeded
1 mild green chili (poblano or banana pepper), seeded
4-6 cloves of garlic, peeled
3 tablespoons sherry vinegar
2/3-3/4 cup good Spanish extra virgin olive oil
2-3 teaspoons salt

Recommended Garnishes (optional): croutons, chopped vegetables, chopped hardboiled egg

Cut vegetables into large chunks and set aside in a large bowl. Puree vegetables in a food processor (separate into small batches if necessary) until smooth, add a little water if mixture is too thick. Strain mixture through a medium sieve, (leaving peels and seeds behind). Poor half of the strained mixture back into the food processor and add the vinegar and salt, puree. While the food processor is running, slowly add olive oil until the gazpacho turns a bright red-orange. Mix with the other half of mixture and adjust seasoning, adding more salt if necessary. Chill for at least several hours, preferably overnight. Stir before serving and top with desired garnishes.

Mariscos Gallegos (Galician Shellfish)

Galicians love their seafood simply, freshly caught and cooked in salt water. The variety of crustaceans alone is remarkable.

1 bogavante (lobster)
1 centollo (crab)
1 buey (another type of crab)
500 g percebes (sea barnacles)
600 g langostinos (prawns)
8 cigalas (crayfish)
laurel (bay leaf)
coarse sea salt

Steam or boil each ingredient separately in salted water with a bay leaf.

Cooking times:
- 500 g of bogavante: 10 minutes
- 800 g of centollo: 15 minutes
- 800 g of buey: 15 minutes
- 10 cigalas: 3 minutes
- 21-30 langostinos: 2 minutes
- percebes: 1 minute

Marmitako (Basque Fish Stew)

The traditional Basque fish stew, prepared in an earthenware casserole. One of the few recipes in Spain that uses fresh tuna.

½ cup extra virgin olive oil
2 onions, chopped
3 garlic cloves, minced
2 lbs. fresh tuna, in large chunks with skin and bones removed
5 tomatoes, peeled and chopped
3 roasted red peppers, cut in strips
1/4 teaspoon cayenne
2 tablespoons parsley, finely chopped
2 bay leaves
1 teaspoon salt
1 cup Ostatu Blanco
2 cups rich fish stock
1 ½ lbs. potatoes, in large chunks

Heat oil in large earthenware casserole and sauté onion and garlic over low heat until onion is tender. Add fresh tuna, tomatoes, pimientos, cayenne, parsley and bay leaves. Season with salt. Turn carefully. Pour over the wine and fish broth. Add the amount of water needed to cover. Simmer, covered, for 40 minutes. Add potatoes and simmer another 20 minutes or until potatoes are tender. Season to taste. Serve in casserole with fresh crusty white bread.

Pollo al Cava (Chicken in Cava)

A great way to use the end of your Cava, if you have some left in the bottle.

2 boneless chicken breasts, sliced 1/4" thick and cut in medium-sized pieces
Salt and pepper
Flour
Extra Virgin Olive oil
Juice of 1/2 lemon
1/2 cup Cava Avinyó Brut

Salt and pepper chicken pieces then dredge in flour. Heat olive oil in a frying pan and brown chicken on both sides. Add cava and lemon juice. Simmer 10-12 minutes, turning once to cook evenly until sauce thickens. Serve with boiled potatoes or white rice. Serves 2.

Potago de Garbanzos (Spanish Bean Soup)

1/2 lb. garbanzo beans
1 tablespoon salt
1/2 lb. stew meat
2 smoked ham hocks
2 qt. water
4 oz. diced crab
1/4 tsp. paprika
1 large onion, chopped
1 tablespoon olive oil
1 lb. potatoes
1 pinch of saffron
Salt to taste
1 chorizo (Spanish sausage)

Soak beans overnight with salt and sufficient water to cover beans. When ready to cook, drain the salted water from the beans and place them with the meat in 2 quarts water. Cook about 1 1/2 to 2 hours over low heat. Sauté bacon with paprika and onion in olive oil. Add to beans. Also add saffron, salt to taste, potatoes and the meat taken from ham hocks. Shred beef if desired. Cut potatoes into large dice. When potatoes are done remove from heat and add chorizo, cut into slices. Serves 4 to 6.

Cazón en Adobo (Andalusian Fried Fish with Spicy Marinade)
From Wine Enthusiast Magazine

2 tbs good white wine vinegar
2 tbs extra-virgin olive oil
3 medium garlic cloves, peeled and mashed to a paste with a little salt
1 tsp sweet paprika
/2 tsp ground cumin
1/2 tsp dried oregano
A good grind of black pepper
1 lb. swordfish filet, skin removed, cut in 3/4" chunks
Olive oil for deep-frying
2 cups flour
Servings: If served among other tapas, good for a dozen people.

In a bowl, mix together the vinegar, olive oil, garlic, cumin, paprika, oregano and black pepper. Add the swordfish to the bowl, coating the chunks evenly. Place in refrigerator for as little as 4-8 hours, or as much as 4 days. About an hour before cooking, remove marinated swordfish from the refrigerator. When ready to cook, pour a few inches of olive oil into your frying vessel (like a wok, or a medium-sized saucepan). Bring oil to 380 degrees. While oil is heating, place the flour in a wide, shallow bowl. Just before frying, place each piece of fish in the flour and coat well. Then, wetting your hand with water, remove each piece of fish from the flour with the other hand, and sprinkle heavily with water (trying not to knock off the flour that's already on). Return that piece to the flour, and roll well, pressing on as much flour as you can. As soon as you've finished a piece, lay it on a rack to dry. Continue this process until all of the chunks are coated and resting on the rack. If your frying vessel is large enough, fry all of the chunks at once, or break into several batches. Cook each chunk until golden-brown, approximately 2-3 minutes. When a chunk is done, drain it on paper towels, and sprinkle with salt. Serve each cooked piece as quickly as possible. Garnish with sea salt and lemon wedges.

Garbonzos con Espinaches
By JJ Clifton, adapted from cookbook recipes by Jose Andres & Ferran Adria

Frozen spinach
2 slices of crust-less bread
1 red onion, diced
Garbanzos
1 tbs tomato paste
1 cup chicken stock
1 tsp cumin
1tsp pimentón
2 cloves of garlic
Salt
Sherry vinegar

Blanche frozen spinach in salted water for 1 min. Drain and set aside. Brown a couple slices of crustless bread in olive oil. Remove and dry on towel. Add more olive oil to pan. Cook diced and salted red onion until translucent. Add drained garbanzos and ~1 tbs tomato paste. Cook for a minute or so and then add a cup or so chicken stock.  Beans should be mostly covered and set to simmer. Add browned bread to mortar along with cumin, pimentón, garlic cloves and salt. Smash into a paste. When your bean broth is sufficiently flavorful add the paste and stir to thicken. Cook to desired taste and add more broth if desired. Add cooked spinach right before serving to warm through. Finish with healthy drizzle of sherry vinegar.

Meatballs in Oloroso Sauce
By Cindy Cuomo 

For The Meatballs:
1 1⁄2 lbs. coarsely ground beef
1 1⁄2 lbs. coarsely ground pork
1⁄2 cup Panko bread crumbs
1⁄4 cup finely chopped flat-leaf parsley
1 tablespoon pimentón
4 eggs, lightly beaten
4 cloves garlic, finely chopped
Salt and freshly ground black pepper, to taste
1 cup flour

For The Sauce:
1 cup Spanish olive oil
4 cloves garlic, finely chopped
1 large yellow onion, chopped
1 15-oz can chopped tomatoes
1 dried bay leaf
2 tbsp. flour
2 cups beef broth
1⁄2 cup sherry ( I added another 1/4 cup, used EMS Oloroso) 

For The Meatballs:
Gently mix together the beef, pork, bread crumbs, parsley, pimentón, eggs, garlic, and salt and pepper in a large bowl. Let chill for 1 hour. Put flour into a bowl. Using wet hands, form meat mixture into 2 dozen even-size meatballs. Roll each in flour; shake off excess; transfer to sheet pan. Heat half the oil in a large skillet over medium-high heat. Brown half the meatballs in the skillet, 10–12 minutes. Transfer meatballs to a plate. Wipe out skillet and repeat with remaining oil and meatballs, leaving oil and caramelized bits in skillet.

For The Sauce:
Heat skillet (with reserved oil) over medium-low heat. Add garlic, onions and bay leaf and cook until softened, 12–15 minutes. Add tomatoes and flour; cook for 2 minutes. Whisk in broth and sherry, raise heat to medium-high, and bring to a boil while whisking constantly. Reduce heat to medium-low; simmer until thickened, 12–14 minutes. Let cool; discard bay leaf. Purée sauce in blender in batches. Return sauce to skillet along with meatballs; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer until thickened and meatballs are cooked, 16–18 minutes (I cooked this down a lot longer around 25-30 minutes). Season with salt and pepper. Divide between four 6"–7" cazuelas.

Pig Candy
by Bonnie Crocker

1 lb thick sliced bacon
3/4 cup brown sugar
1 tsp cayenne pepper

Cut the bacon into ˜2 inch pieces. Put brown sugar and cayenne pepper into a zip lock bag. Add bacon, one piece at a time, and shake until covered. Bake for 25 minutes.

Sherry Gelatin

1 tbs unflavored gelatin
2 cups El Maestro Sierra Oloroso
Grated zest of 1 orange
2 tbs sugar
Sliced cara cara or blood oranges
Whipped cream

Sprinkle gelatin over 1/2 cup of water in a small bowl and let sit for 5 minutes. Combine gelatin and 1 cup of water in a small saucepan and stir over low heat until gelatin is completely dissolved. In another small saucepan, combine the El Maestro Sierra Oloroso, orange zest and sugar and heat until the sugar is dissolved, be very careful not to boil. Stir this mixture into the gelatin and pour into 1 quart mold or bowl. Cool to room temperature and refrigerate overnight to set. Serve over oranges and top with whipped cream.

Oloroso Walnut Cake

1 pound coarsely ground walnuts
4 large eggs
1 cup superfine sugar
6 tbs unsalted butter, melted but not hot
3 tbs El Maestro Sierra Oloroso

For The Syrup
1/2 cup sugar
1 cup water
1 tbs El Maestro Sierra Oloroso

Preheat oven to 350ºF. Cream eggs and sugar. Add melted butter and El Maestro Sierra Oloroso, beat well. Fold in walnuts. Pour batter into a buttered and floured 11-inch springform cake pan and bake for 45 minutes or until cake feels firm. While the cake is baking make the syrup by combine sugar and water in a saucepan and bring to a boil, stirring until the sugar has dissolved, then add El Maestro Sierra Oloroso. Pour the syrup over the cake as soon as it comes out of the over. Let stand in the pan for at least 1 hour before serving.

Raisin and Moscatel Ice Cream

3/4 cup black raisins
1/2 cup César Florido Moscatel Especial
2 1/2 cups heavy cream
1 1/2 cups whole milk
1 small cinnamon stick
1 tsp vanilla extract
8 large egg yolks
1/2 cup superfine sugar

Soak raisins in César Florido Moscatel Especial in a small bowl. Combine the heavy cream, milk, cinnamon stick and vanilla in a large saucepan and heat until almost boiling. Remove from heat and let stand for 30 minutes. Remove the cinnamon stick and reheat. Cream egg yolks and sugar. Gradually add hot milk while constantly beating and then pour mixture into the saucepan while stirring vigorously. Continue to stir over low heat until the mixture is thick enough to coat the spoon, do not let it boil. Pour into a serving bowl and let cool. Cover with plastic wrap and freeze until firm but not hard (3 to 3 1/2 hours). Take ice cream out of freezer and mix in raisins and moscatel, ice cream must be soft enough to mix easily but firm enough to allow raisins to remain suspended evenly. Return to freezer to completely firm.