This is a modern spin on a classic Negroni using a very un-modern sherry
instead of vermouth and rum instead of gin.
Cream sherries tend to be what people think of when they dismiss sherry.
They're a blend of drier and sweeter sherries or just raisin syrup in lower
quality versions and they are beloved of grandmothers everywhere.
However, their softer sweetness is actually much
easier to handle and balance in cocktails than straight PX.
Jim Meehan from the world famous PDT bar in New York
created this cocktail in 2009 to highlight to bartenders that rum doesn't
only belong in tiki drinks it is a lot more versatile than that
but I also think that it shows what a great boil sweet sherry can be
to darker spirits. Jim's recipe calls for two ounces of rum but I do like to pull
it back a little and let the sherry shine through.
Plus, quite frankly, booze is quite a lot more expensive in Australia than
The States and I can never really quite get over the size of American recipes
because we'd have to charge about forty dollars here.
So something dark and rich works well. If you prefer a little bit of funk then
Pussers or Appleton would be good, but i'm feeling particularly indulgent today
so we're going for a chocolaty Diplomatico Reserva.
East India cream sherry is a specific type of cream sherry
so the story goes that sherry shipped around the world from spain was found to
be much tastier and richer and more complex at the other end because of the
additional ageing in wooden barrels, and so a new style of sherry was born.
It works really well in this drink because of that added depth of flavor
and the Lustau one, which is actually maybe the only one, I haven't come across
any others so please let me know if you have,
but it's fairly easy to get your hands on. That said another good quality cream
sherry like Tio Pepi would work as well
it just would be a little bit lighter.
Now the Campari is there to balance out all of that rich sweetness
and then the orange notes create a really awesome sort of bitter christmas
pudding effect. As always we're gonna get our garnish
ready first. When I'm serving things on the rocks
I quite often just like to leave my garnish pretty kind of big
and rustic since everything's nice and chunky anyway.
So we're gonna start with 45 mils of your dark rum
Diplomatico is a Spanish style rum so it's not
super big and funky but this one the Reserva is a little bit older
so it has definitely enough richness to stand up in here and as I said really
awesome kind of cocoa and coffee notes. I kind of see this drink as a pretty
good after dinner digestive.
20 mils of your East India cream sherry
20 mls of Campari.
Just fill your mixing glass with as much
ice as you can fit in there and then use your bar spoon
to stir round. The easiest way is just to put the back of your spoon against the
inside of the mixing glass and sort of push the
ice around. You don't want to be churning the ice through.
When you start to feel your mixing glass
get nice and cold give it a little taste.
Good. Obviously this one's going to be served on the rocks so if you want to
have it maybe a little bit stronger than you would like so that it kind of
dilutes on the ice you can do that but that's obviously personal preference.
Grab your rocks glass out of the fridge or freezer and pop the biggest ice you
can find in there. Now just use the julep strainer to hold
the ice back in your glass.
Squeeze your orange twist over the drink to expel the oils which provides a
lovely aromatic lift to this quite heavy drink.
Garnish and enjoy.
The East Indian Negroni, so now you know.
Before I give this a taste I was wondering if I could ask a cheeky favour
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But now let's try out this bad boy.
It's really lovely as I said the cream sherry is quite soft
and just adds a really nice texture to it as well,
um and you just get those that kind of soft raisiness that's just supporting
the rum so nothing too full-on it's really good I mean I know I've
already said it but it totally just tastes like
a christmas pudding but like a good christmas pudding that has the little
bits of bitter orange peel through it as well.
You just get the sherry right at the end it's there but it's like in no way
overwhelming um and it just all works in really good
harmony, I am glad that I decided to be a little bit bougie today and have the
Diplomatico Reserver because that really kind of lovely
bitter chocolate and coffee just is the end note and just kind of keeps
you wanting to go back for more.
Perfect for these cold Melbourne winter nights.