Sherry wine is having a moment. There’s something alluring about its rich gold color that makes it perfect for pretty cocktails all year round.
This sweet fortified wine from Spain fell out of fashion briefly in favor of brighter younger wines like Rose and Beaujolais, but it’s back! Sherry is often served after a meal or to compliment dessert. For this sophisticated cocktail it’s mixed with fresh persimmon puree and elderflower liquor. Persimmons arrive in early fall but can be found year round in Asian markets. You want to use the smaller firmer Fuyu variety because they are less sweet than the softer Hachiya variety which are better for baking.
With its deep orange color, this drink makes a perfect fall drink to serve just before a hearty meal of roasted vegetables and meat.
Sherry has a higher alcohol content than wine and the flavor of light sherry is often woody and tangy. The most common types of sherry in North America are Fino, Manzanilla and Amontillado. Manzanilla sherry is very light and often not very expensive. If you’re looking for something to drink casually and something that’s great in cocktails try a label called “Solear” or ask your local wine merchant for a recommendation. Think of this cocktail as a gateway to a new love affair with this golden Spanish wine.
Sherry Wine Cocktail Recipe with Elderflower and Persimmon Puree
Makes 6 cocktails
Peel and chop the persimmon into small piece. Puree in a food processor or blender with a splash of water.
Carefully peel 6 thin slices of lemon skin for the garnish then squeeze the juice from the lemons and set aside.
Measure out 2 ounces sherry, 1 teaspoon persimmon puree and 1 ounce of St. Germain into a cocktail shaker with ice. Add 1 teaspoon lemon juice and a dash of bitters, shake vigorously.
Pour into a cocktail glass without ice and serve immediately with a lemon garnish.
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Images by Ally Jane Grossan
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