DRY SHERRY MEAL STARTERS

Sherry, the storied fortified wine from the Andalusia region of Spain, is a traditional pre-dinner drink. Fino sherries— which include manzanilla, amontillado, and oloroso—are dry. Cream sherries (which are heavily sweetened olorosos), and Pedro Ximenez sherries, on the other hand, are typically drunk after dinner.

ALMOND
DELUXE

Almond-flavored amaretto teams with manzanilla, a variety of fino sherry.

1½ ounces manzanilla sherry

½ ounce dry vermouth

1 ounce amaretto

Combine ingredients in mixing glass. Add ice, stir to chill, and strain into glass.

ANDALUSIA

A cocktail long venerated as an aperitif

2 ounces dry sherry of choice

½ ounce brandy

½ ounce light rum

Lemon twist for garnish

Combine ingredients in mixing glass. Add ice and stir to chill. Strain into glass and garnish.

CORONATION

With a touch of maraschino liqueur

½ ounce amontillado sherry

½ ounce dry vermouth

2 dashes orange bitters

1 dash maraschino

Combine ingredients in mixing glass. Add ice, stir to chill, and strain into glass.

GEORGIA ON
MY MIND

With—what else?—peach

2 ounces dry sherry of choice

1 ounce peach schnapps

1 dash Fee Brothers peach bitters

Combine ingredients in mixing glass. Add ice, stir to chill, and strain into glass.

MACK ’N’
MACK

The favorite a gentleman of a certain age and his son

1 ounce dry sherry of choice

½ ounce Scotch

2 dashes Cointreau

1 ounce orange juice

Orange twist for garnish

Combine liquid ingredients in mixing glass. Add ice and shake. Strain into glass and garnish.

TUSCAN
SIPPER

For those fond of Tuaca, a butterscotchy liqueur

1 ounce dry sherry of choice

1 ounce Tuaca

Maraschino cherry for garnish

Combine sherry and liqueur in mixing glass. Add ice and shake. Strain into glass and garnish.