Mission Taco Joint Kansas City bar manager Jenn Tosatto offers the following advice for mixing fortified wine into cocktails: “Port and Madeira and those dark, richer flavors work really nicely with bigger, bolder flavors. Sherry really shines with fresh fruit; I really like brunch cocktails with sherry.”
Recipe by Jenn Tosatto
Serves | 1 |
Honey-Cinnamon Syrup (Yields about 2 cups)
- 1 cup water
- 1 cup honey
- 2 cinnamon sticks
- ½ oz honey-cinnamon syrup (recipe below)
- ½ oz fresh orange juice
- ½ oz fresh lemon juice
- 1½ oz amontillado sherry
- 1 slice fresh pineapple, sliced into ½-inch cube (for garnish)
| Preparation – Honey-Cinnamon Syrup | In a saucepot over medium heat, add all ingredients and bring to a boil. Remove from heat, discard cinnamon sticks and let cool.
| Preparation – Sherry Cobbler | In a cocktail shaker, add all ingredients except garnish and ice; shake vigorously. Strain into a Collins glass over ice. Garnish with pineapple wedge and serve.