Sherry and Smoke
Beer obviously goes with barbecue. But so do many other wines and cocktails, like this one from Jenn Tosatto at Q39
By contributing writer Cody Hogan, photos by Judy Revenaugh
Award-winning bartender Jenn Tosatto, bar manager at the award-winning barbecue restaurant Q39, is introducing her new cocktail menu this month. One of the highlights is her O Sherry Mio, a refreshing cocktail specifically designed to complement the rich and smoky flavors of Kansas City’s favorite cuisine.
As a finalist in the Diageo World Class Sherry Competition, Tosatto knows her sherries and how to use them. Sherry is a fortified Spanish wine with a wide-ranging flavor profile, varying from light colored and dry to oxidized, nutty and sweet.
“Sherry and smoke are a natural flavor combination, and sherry has a good acidity, which is useful for fatty meats,” says Tosatto. Those sherries on the drier side, like Amontillado, are ideal to use as an aperitif or in cocktails like the O Sherry Mio. This is a cobbler cocktail, one in which fresh fruit is usually muddled with a spirit, and mixed with citrus juice and a little sugar. The next time you feel like firing up the smoker (or just grabbing a slab of ribs at your favorite barbecue joint), don’t forget to pick up the makings for this tasty cocktail.
O Sherry Mio
1½ ounces Amontillado sherry
½ ounce rye whiskey
½ ounce lemon juice
½ ounce orange juice
½ ounce cinnamon syrup*
3-4 chunks pineapple
Drop the pineapple chunks in the bottom of a cocktail shaker or other suitable container, and pour the sherry and whiskey over them. Muddle (lightly crush) the chunks of pineapple to release their juices. Add remaining ingredients, stir and serve over ice, preferably in a collins glass.
* To make the cinnamon simple syrup, combine 2 cups of sugar, 2 cups of water and 2 cinnamon sticks. Bring to a boil and remove from heat, allowing the cinnamon to infuse the syrup until it cools to room temperature. Refrigerated, the leftover syrup will keep indefinitely.
