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 cocktail](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw0peOMBqJ6QPYDpXZk9_JTJplxecjK66ydHLLbSBOf-WDKLOC1Isdk1moMWf5OVCHMb_C5UiJwICM7kb9Xu-v1CV0jrFYKNl7OzVk-HSjxobqsIEC9W038YKtj6KvRtqMMQKkrU6zHN4/s1600/Best+of-Solar+Radio.jpg)
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
ROWEN, FOGGED IN LOUNGE
This is a dry, aromatic cocktail that would be suitable before dinner or for other Martini-type situations.
"Martini-type situations"? I like that. In stealing it.
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