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.
1859's Home Grown Chef Thor Erickson shares the secret to a gourmet alternative to marinara…
Across the region, theater companies are making masks, distillers are bottling hand sanitizer, restaurants are…
Home Grown Chef Thor Erickson | photography by Charlotte Dupont Thud, thud, thud! The knock…
written by Cathy Carroll IN A DOME built into a hillside, a round skylight at…
Cream of Chanterelle Mushroom Soup Nicoletta’s Table / LAKE OSWEGO Yields 8 cups 2 pounds…