Pedro Ximénez is a sherry made from a highly sugar-concentrated Spanish wine grape variety grown in several Spanish wine regions, but most notably in the Denominación de Origen of Montilla-Moriles—a variety of sherry wine characterized by a dark tone.
This recipe courtesy of Alchemy Restaurant and Bar in Ashland
In a cocktail mixer, combine rye, Amontillado sherry, Pedro Ximénez, a heavy dash of Angostura bitters and 8-10 dashes of fig tincture.
Stir over ice and strain into a cocktail glass.
Garnish with Luxardo cherry or sliced figs.
In a cocktail mixer, combine rye, Amontillado sherry, Pedro Ximénez, a heavy dash of Angostura bitters and 8-10 dashes of fig tincture.
Stir over ice and strain into a cocktail glass.
Garnish with Luxardo cherry or sliced figs.
Oregon-grown wasabi is a versatile and spicy option for your cooking written by Sophia McDonald…
Rosemary's Bee Bee recipe courtesy of Hannah Loop at The Winchester Inn, Ashland • 2…
Travel through time in a land of legends written and photographed by Adam Thorn Smith…
Partners in Diversity seeks to draw professionals of color to the Portland area—and keep them…
12 days, tons of sights Get ready for the drive of a lifetime written by…
You should also double-check the piracy laws for your country before you proceed. This version…