Challenge 1: Name three or more cocktails that use tequila as a base. If you can do that: a) you’re a good bartender; b) you’re a cocktail nerd; c) you’re looking things up on your smartphone; d) both b) and c). Challenge 2: Name one or more cocktails that incorporate sherry. If you can do that: see above. (Admittedly, I answered d) to both.)
Bar trivia aside, it’s rare to see tequila poured into anything other than a salt-rimmed glass or a shot here in the bourbon-soaked Southeast. It’s rarer still to see sherry used for anything other than making a mushroom sauce or getting your grandparents tipsy, but both deserve more respect as cocktail components. Tequila and sherry, that is — not your grandparents.
Cocktail writer Camper English summed up the relationship between these two ingredients in a way that should speak volumes to anyone who enjoys a Manhattan or a Rob Roy: “Sherry is to tequila as vermouth is to whiskey.” In a Feb. 20, 2011, San Francisco Chronicle article, English describes the love affair between tequila and sherry happening in more metropolitan parts of the country, and includes a recipe for the Del Rio by Josh Harris of the cocktail consultancy Bon Vivants, which I’ve adapted for this week’s drink, using ingredients I had at home.
Aside: Drinking sherry may not yet be trendy here, but there’s another southern place where it’s never gone out of style: Andalucia, Spain, where it’s been enjoyed chilled and paired with thinly sliced jamón for eons. We know a thing or two about cured pork and drinking around here, so who knows? Maybe it’ll catch on.
Meantime, if you’d like to try a good fino sherry, Morganelli’s wine buyer James Alford recommends the crisp, dry and nutty Tio Pepe fino muy seco (15
percent ABV, $16.99).
And now for a tequila and sherry cocktail, Josh Harris’ Del Rio:
1 1/2 oz. tequila plata (substitution: reposado)
3/4 oz. fino sherry
3/4 oz. St. Germain elderflower liqueur
3 dashes Angostura orange bitters (substitution: grapefruit bitters)
Place all liquid ingredients in a mixing glass. Add ice, stir for about 15 to 20 seconds and strain into a cocktail glass. Zest a small (1.5-inch) piece of grapefruit peel (substitution: clementine) over the drink, run it around the rim of the glass and drop into the drink.
Accepting Applications for Shakespeare’s Kidz!
Students ages 10-16 are invited to join South Carolina Shakespeare’s new youth company, with classes running September 20th-December 11th followed by a final performance. Learn and hone audition skills, monologues, and scenes from Shakespeare and modern works! Contact Katie Mixon with questions about scholarships and applications: PKatieMixon@gmail.com.
Music Break at Music Farm Columbia
Join COR for an evening of networking for music and business leaders on September 3rd, featuring performances by Josh Roberts and the Hinges, Death of Paris, Fat Rat Da Czar, and Lazy A and the Green Thang. Free admission for musicians and members! Register here.
Delicious Downtown Breakfast
Tony’s is open for breakfast every day from 7:30-10:30! Conveniently located on Washington St. right off Main. Stop in for something filling and delicious before work! Follow us for updates on specials.
A two-day outdoor art and crafts show celebrating its 38th year. Being held on September 5 & 6, 2014, Click for details
Back to School Tattoo Specials
Magnum Ink is offering 1/2 off all tattoos for students over 18 as well as 2 for $60 on letters or numbers for state employees. 1405 Rushmore Road, Suite B, right off of Broad River.
Happy Hour and Sushi Specials All Week
Red Bowl in Lexington now has great early bird and late night sushi specials 7 days a week, as well as 99-cent kids meals on Saturdays! Click here for special information and hours.
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Real Estate Spotlight
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