Sherry Fires Up Its Base

Overall, Sherry went beyond the float in 2014, crystallizing its place among gin and whiskey as a base spirit on menus. Bartender Christopher Lowder of the NoMad in New York City epitomizes this trend with his delightful and sophisticated Sherried Manhattan. Bartender Shannon Ponche makes a Chi Chi Cobbler with mezcal, fresh fruit, and three different types of Sherry: Oloroso, Amontillado, and Pedro Jimenez. At Derek Brown’s Southern Efficiency in D.C., Bartender J.P. Fetherston mixes a High Kirk with La Cigarrera Manzanilla, Benedictine, Chamomile-infused Glenfarclas 12-year single malt Scotch, and dehydrated green apple. To get his 15 Minutes of Silence, Bartender Ben Matz of Eat the Rich combines El Silencio Mezcal, Chocolate-Celery-Orange Bitters, and quince syrup with El Maestro Sierra Sherry. 2014 was as soaked in Sherry as a fruitcake—that everybody wants a piece of.