What's New in February

2009 Cocktail Contest: Sherry

Last year we asked you to send us your favorite cocktail featuring Cava. For our second annual cocktail contest we're looking for your sherry cocktails. The rules are simple: the cocktail must be an original creation and you're free to use any of our sherries from El Maestro Sierra, Gutierrez Colosia or La Cigarrera. We will be taking submissions through November for our tasting in December. Each month we will post the latest submissions until the winning cocktails are featured in the January 2010 What's New page.

The winning mixologists will each win a hand-painted porron by our 2009 guest artist Mike Jakob of the Elliot Street Deli & Pub in Atlanta, Georgia. For years Mike has been painting porrons for his friends and customers and we are proud to have the opportunity to present his work in conjunction with our 2009 Sherry Cocktail Contest.

To enter our Sherry Cocktail Contest please send your sherry cocktail recipes to Chris at chris@theporron.com. Please include a detailed ingredient list and specify which sherry you used in your cocktail.

The Winners

FIRST PLACE
Peace of the Pyrenees

By Alan M. of Blue Ribbon Downing Street Bar in New York, NY

1.75 oz Cerbois Bas Armagnac
0.6 oz Mathilde Black Currant Liqueur
0.7 oz El Maestro Sierra Oloroso
Combine all ingredients with ice and stir. Pour into a martini glass with luxardo marachino cherry in the bottom. Flame an orange twist on top and wipe the rim of the glass, discard the twist.

SECOND PLACE
Elkano

By Alexandra R. of Txikito in New York, NY

2 oz Celery Syrup
2 oz Fino Elcano
Club Soda
Celery Seed Sugar
Rim a rocks glass or similar tumbler with celery seed sugar and fill with ice. Add chilled celery syrup and chilled Fino Elcano. Finish with club soda and garnish with a large twist.

THIRD PLACE
Sherry Charleston

by Stephen S. of Boston Apothecary

1/2 oz La Cigarrera Manzanilla
1/2 oz Cinzano Sweet Vermouth
1/2 oz Plymouth Sloe Gin
1/2 oz Yellow Chartreuse
1/2 oz Del Maguey "Chichicapa" Mezcal
1/2 oz Kirschwasser Cherry Eau de Vie
Combine ingredients in a mixing glass with ice and shake. Strain into a cocktail glass.

All Submissions

Palomino-Pomegranate Gimlet
by Matt M. of Switch at Encore in Las Vegas, NV

1 oz La Cigarrera Manzanilla
1 oz Hendrick's Gin
1 oz POM wonderful 100% Pomegranate Juice
1 oz Lime Juice
1 oz Simple Syrup or Rock Candy syrup
Fresh pomegranate seeds and lime twist for garnish
Combine all ingredients in a shaker filled 3/4 with ice. Shake and then strain in a chilled martini glass. Garnish with a lime twist and a few pomegranate seeds. Enjoy!

Sherry Brooklyn
by Stephen S. of Boston Apothecary

1 oz Cask Strength Macallan
1 oz La Cigarrera Manzanilla
1/2 oz Amer Picon
1/2 oz Maraschino
Combine ingredients in a mixing glass with ice and shake. Strain into a cocktail glass.

Sherry Charleston - Third Place
by Stephen S. of Boston Apothecary

1/2 oz La Cigarrera Manzanilla
1/2 oz Cinzano Sweet Vermouth
1/2 oz Plymouth Sloe Gin
1/2 oz Yellow Chartreuse
1/2 oz Del Maguey "Chichicapa" Mezcal
1/2 oz Kirschwasser Cherry Eau de Vie
Combine ingredients in a mixing glass with ice and shake. Strain into a cocktail glass.

Sherry Julep
by Courtney B. of TORO in Boston, MA

2 oz Gutierrez Colosia Sangre y Trabajadero Oloroso
splash of Cava Avinyó Brut
10 to 12 leaves of mint
1/2 oz Simple Syrup
2 dashes Fee Brother's Orange Bitters
Gently muddle mint leaves, simple syrup and bitters in a rocks glass. Fill glass with ice, add Gutierrez Colosia Sangre y Trabajadero Oloroso and a splash of Cava Avinyó Brut. Garnish with a sprig of mint.

Jerez Especial
by Randy of Citizen Cake in San Francisco, CA

2 oz Pierre Ferrand Cognac
1 oz El Maestro Sierra Pedro Ximénez Viejisimo
1/2 oz Hiram Walker Orange Curacao
dash of "The Bitter Truth" Celery Bitters
splash of Tonic Water
Orange Peel (garnish)
Combine ingredients in a shaker with ice. Strain into rocks glass with ice, add a splash of tonic water and granish.

Sherry Cocktail
by Susannah S.

El Maestro Sierra Amontillado
Champagne
Sugar Cube
Fill a Champagne flute 1/5 of the way with El Maestro Sierra Amontillado and top with Champagne. Garnish with a sugar cube.

Canal Tribute
By Fernando A. from New Jersey

1/2 oz El Maestro Sierra Fino
1/2 oz Woodford Rerserve Bourbon
2 frozen orange wedges
Splash of Triple Sec
Combine ingredients and shake very hard. Strain into a whisky glass and garnish with a flamed orange peel.

The Basque Connection
By Bill N. of FINO Restaurant, Pation and Bar in Austin, TX

1.5 oz Citadelle Reserve Gin
1 oz Pimm's No. 1
1/2 oz El Maestro Sierra Oloroso
2 dashes of Persimmon Bitters (or Angostura Orange Bitters)
Combine all ingredients with ice in a mixing glass and stir to throughly chill. Strain into a chilled cocktail glass and garnish with flamed orange coin.

Tia Ardis
By David C. from San Francisco, CA

1.5 oz El Maestro Sierra Amontillado
3/4 oz Averna
1/2 oz Ameretto di Serrano
1/2 oz fesh squezed Meyer Lemon juice
Splash of Pernod
Combine the El Maestro Sierra Amontillado, Averna, Ameretto, and fesh squezed Meyer Lemon juice in a mixing glass with ice and stir until chilled. Pour a splash of pernod into a chilled martini glass and swirl to coat glass, discard excess pernod. Strain mixture into the glass and garnish with an orange twist.

Peace of the Pyrenees - First Place
By Alan M. of Blue Ribbon Downing Street Bar in New York, NY

1.75 oz Cerbois Bas Armagnac
0.6 oz Mathilde Black Currant Liqueur
0.7 oz El Maestro Sierra Oloroso
Combine all ingredients with ice and stir. Pour into a martini glass with luxardo marachino cherry in the bottom. Flame an orange twist on top and wipe the rim of the glass, discard the twist.

Elkano - Second Place
By Alexandra R. of Txikito in New York, NY

2 oz Celery Syrup
2 oz Fino Elcano
Club Soda
Celery Seed Sugar
Rim a rocks glass or similar tumbler with celery seed sugar and fill with ice. Add chilled celery syrup and chilled Fino Elcano. Finish with club soda and garnish with a large twist.