101 Best New Cocktails: Sherry Cherie by Jen Riley, Candelaria, Paris, France
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Adapted from a recipe by Jen Riley, Candelaria, Paris, France.
“This was the first drink I created bartending (which got onto the menu and turned into a top-seller!!!). The whole story is quite long in the telling…. but the tamarind water was the key that made the drink come together,” Jen Riley.
45ml (1.5 oz) amontillado sherry
15 ml (.5 oz) Pierre Ferrand dry curacao
10 ml (.33 oz) simple syrup (made at a 1:1 ratio)
30 ml (1 oz) tamarind water*
1 sprig of rosemary, as garnish
Methodology: Build in a highball or collins glass, over ice, topping with the champagne. Add the garnish.
(yields 1.5 L)
250grams (almost 9 oz) dried tamarind paste
2 liters (just over 2 quarts) water
1 tablespoon agave syrup
Break up dried paste into a pan, add the water and bring to a boil. Simmer for around ten minutes until tamarind is soft and the water is infused with its loveliness. Strain out the tamarind paste and dissolve the agave syrup in the tamarind water to sweeten.
gaz sez: This is such a fine drink, and it’s uber-unusual, too. Sherry is becoming increasingly popular among today’s bartenders, though it’s seldom used as a base, and here it serves as a malleable host to the curacao, and more importantly, to the tamarind water–the ingredient that really makes this drink stand as a ringmaster. The fact that this was the first drink that Jen ever created says much about her creativity.