Sherry

The Sherry Cobbler is an American-born cocktail by most accounts. Simply sherry, sugar, and citrus shaken, poured over crushed ice, and slurped through a straw, the cobbler is thought to have originated sometime in the 1820s or early 1830s.

Manhattanesque in both composition and deliciousness, this whiskey and sherry welcomes swapping in bourbon if you prefer your drink a little sweeter.

This golden-hued turmeric hot toddy from Claire Sprouse of Brooklyn’s Hunky Dory is wonderfully savory from the combination of nutty Amontillado sherry and earthy turmeric.

This sherry-Cynar Negroni riff was created by bartender Dan Greenbaum at The Beagle in New York City.

Potent, peppery whiskey mingles with a crisp touch of sherry vinegar, but the key to the perfect mix is a softening spoonful of maple syrup. The drink comes together silky and rich, with a lingering maple flavor that’s perfect for a cool evening.

This riff on the Negroni cocktail is made with rum and a rich blend of oloroso and Pedro Ximénez sherries. 

This is a fine Christmas Day vegetarian dish, a serious centerpiece packed with rich flavor. The recipe may look a bit epic upon first glance, but the sauce and caramelized onions can be made in advance.

Rich and robust Swanson Beef Stock brings major flavor to this cheesy, veggie-packed soup, perfect as a meal or a starter if you’re hosting friends.

The simple combination of sharp Campari and salty fino sherry makes for a spritz that quenches your thirst and works wonderfully with potato chips, olives, or aged cheeses.

Serve this one-pot baked chicken dish with steamed rice and broccoli.

This punch recipe easily scales down by half, or even all the way to festive drinks for two.

The precursor to the Pimm’s Cup, the old Claret Cup employs a wine base to make a drink that is light and redolent of additions such as borage, cucumber, or strawberries. There are multiple recipes, but we like a simple one that modifies wine with just a bit of sherry (or even vermouth, in a pinch). Claret was what the English used to call wines from Bordeaux. Really, any red jammy wine will do—Cabernets or even Syrah, although a decent Côtes du Rhône or a Beaujolais is what we use most often. Don’t overthink it—use whatever fruit you’ve got in the fridge and see what you prefer. In fall, it’s lovely to grate a little nutmeg and cinnamon on top.

Secret ingredient: pickle juice. Its salty edge rounds out the Sherry

If you can't find sweet, savory dried Chinese sausage, use an equal weight of maple-cured bacon instead.

The Pale Rider swaps out fruit for jalapeno and simply adds manzanilla, a small dose of cane syrup, and lime.

Choose a country-style sourdough, preferably not too tangy, and if you prefer hot Italian links, go for it.

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.