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Spanish Penny

By Maggie Hoffman

5.0

(2)

Cocktail with ice cube in a rock glass.
Photo by Kelly Puleio

This effortless stirred drink from Andrew M. Volk of the Portland Hunt and Alpine Club in Maine, celebrates the rye barrel and the sherry cask. Potent, peppery whiskey (Volk recommends seeking out a 100-proof rye) mingles with a crisp touch of sherry vinegar, but the key to the perfect mix is a softening spoonful of maple syrup. The drink comes together silky and rich, with a lingering maple flavor that’s perfect for a cool evening.

Recipe information

  • Yield

    1 drink

Ingredients

2 ounces rye (100 proof preferred)
1 teaspoon maple syrup
¼ teaspoon sherry vinegar
Garnish: dried apricot on a cocktail pick (optional)

Preparation

  1. Combine rye, maple syrup, and sherry vinegar in a rocks glass and fill with ice. Stir until chilled, about 30 revolutions. Garnish with a speared apricot.

Image may contain: Plant, Food, and Fruit
From The One-Bottle Cocktail © 2018 by Maggie Hoffman. Published by Ten Speed Press. Buy the full book from Amazon.
TagsCocktailAlcoholBeveragesRye WhiskeyWhiskeySherryEasyCookbooks

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