June 29, 2017



“The [low-ABV] trend has been coming for a while,” says cocktail maven Jenn Tosatto, formerly of Q39, The Rieger and Dempsey’s Burger Pub in the Kansas City area. “With the rise of craft-cocktail culture, people have moved out of drinking to get drunk into more drinking for enjoyment and the pleasure of the artistry of the cocktail.” Tosatto created a number of drinks on the current list at barbecue joint Q39, including the O Sherry Mio, which is a play on a Sherry Cobbler. Sherry is a fortified Spanish wine frequently consumed as an aperitif or digestif, but it’s not often the star of the show in a cocktail. In the O Sherry Mio, Tosatto shows it off as the base spirit with a scant half-ounce of rye whiskey “for backbone,” she says. She shakes the spirits with lemon and orange juice, a housemade cinnamon syrup and a handful of pineapple chunks for a sweet, tart and refreshing sipper. Q39 bartender Jacob Brewer considers the O Sherry Mio one of the most universally appealing drinks on the menu. “I really feel like it’s a year-round cocktail for everyone,” he says. “It plays on a lot of different things. In our world – the barbecue world – you don’t really see a lot of drinks with sherry. People are surprised by it, and it’s great to be able to introduce these flavors to people who have never had them before.”

Q39, 1000 W. 39th St., Kansas City, Missouri, q39kc.com