If ever you find yourself thumbing through the pages of old cocktail books, you will inevitably make your way past several entries involving sherry. They are easy to ignore as you search for something that sounds more exciting—maybe a cocktail based on whiskey or gin. After all, when was the last time you actually heard someone ordering a glass of sherry? Furthermore, have you ever seen a sherry cocktail on any bar menu in your entire life? Sure, most of us can probably remember watching Julia Child using sherry occasionally in her recipes on TV (or was it Dan Aykroyd on SNL?), but to me, sherry has always seemed better suited for the kitchen cabinet than the classic cocktail bar. Boy, was I wrong.
Having ignored it for far too long, I decided it was finally time to challenge my opinion about sherry and to use it as the base