101 Best New Cocktails: Spanish Inquisition by Scott Diaz, Elliott’s Oyster House, Seattle, WA.
“I am the Beverage Manager for Elliott’s Oyster House in Seattle, but I still get behind the wood quite often at the restaurant. I wanted to create a full-bodied, and rich craft cocktail that showcased the wonderful flavors of raisin, bitter orange, and almond notes. Be sure to properly measure the ingredients for this one, especially the sherry, as too much can make for a sickeningly sweet concoction. Cheers!” Scott Diaz.
22.5 ml (.75 oz) Lustau Pedro Ximenez sherry
22.5 ml (.75 oz) Aperol
15 ml (.5 oz) Averna amaro
30 ml (1 oz) fresh blood orange juice
1 teaspoon orgeat syrup
1 orange twist, as garnish
Shake over ice and strain into a chilled coupe. Flame the twist over the drink, then add as garnish.
gaz sez: I never expected a Spanish Inquisition . . . This one’s like Forest Gump’s box of chocolates—you never know what’s coming next! The Aperol hits first, then it’s the sherry, then the Averno take charge, and the orgeat has her say, too. A complex dram is this one. Nicely done, Scott.