Had a bottle of Lustau PX Pedro Ximenez sherry eyeing me the other day and I started thinking about how it would play in a cocktail. You don’t see too many sherry based concoctions out there as depending on the sherry they can be rather rich. I started thinking about very mediterranen style ingredients such as Italian amaros and apperitifs, almonds, citrus and how those would play on the luxurious, unctus notes of raisin and mohagany from the Spanish sherry. I turned to some favriotes in the likes of Aperol, the sweet, bitter orange apperitif; and Averna Amaro, a sweet, bitter amaro from Sicily that also has notes of raisin to it. For the almond component I decided orgeat would fit the bill without really trying to sweeten an already sweet style cocktail. Finally, the refreshing smooth citrus flavors from blood orange juice would help bring it all together. Be sure to measure out these ingredients and try to avoid free-pouring as they are quite rich and too much sherry will make for a sickenly sweet cocktail. As for the name, well I thought this just sounded cool. Cheers!
3/4 oz Lustau Pedro Ximinez Sherry
3/4 oz Aperol
1/2 oz Averna Amaro
1/4 oz Orgeat (Monin is a fine choice)
1 oz Fresh Blood Orange Juice
Flamed Orange Peel for Garnish (a blood orange one makes sense)
Combine with ice, shake and strain into a chilled cocktail glass. Garnish and enjoy.