Tuesday, October 7, 2014

Solar Radio

This is an original recipe I blogged for a Mixology Monday that called for a favorite niche spirit. I went with kirsch, a classic eau-de-vie made from cherries, and accented it with another niche item, dry sherry, which seems under-appreciated in my home country of the United States.

For those who haven’t had much experience with dry sherries, they have a distinctive pistachio and green apple aroma which comes from a compound called acetaldehyde, the result of oxidization in the presence of a layer of special yeasts referred to as the flor.

Dry sherries don’t hold well once opened, and should be consumed quickly—within a day or so for best flavor.


Solar Radio
  • 2 oz kirsch
  • 1 oz dry sherry (anything labelled fino, manzanilla or amontillado)
  • 1 – 2 dashes Angostura bitters
  • Amarena or brandied cherry, garnish
Stir kirsch, sherry and bitters with ice and strain into a chilled cocktail glass. Add cherry garnish.

This is a dry, aromatic cocktail that would be suitable before dinner or for other Martini-type situations.
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This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.