+
0 (0)

Category: Drinks

Montresor & Fortunato

Montresor & Fortunato
Stefano Paltera / For the Times

Sherry cocktails have come a long way from hot sack posset. A custardy Middle Ages concoction of sherry, milk and eggs, popular first in Britain and then the New World, sack posset eventually gave way to the likes of the ... Read more

Total time: 4 minutes | Serves 1
Note: From Damian Windsor of the Roger Room.
  • 1 1/2 ounces amontillado sherry (such as Emilio Lustau)
  • 3/4 ounce Grand Marnier Cordon Rouge
  • 1/2 ounce Carpano Antica vermouth
  • 1 each lemon and orange peel (each about 3 by 1 1/2 inches)
  • 3 Spanish Queen olives

Step 1Pour the sherry, Grand Marnier and vermouth into a mixing glass filled with ice. Express the oils from the lemon and orange peels by twisting (discard the peels). Stir, then strain into a chilled petite cocktail glass. Garnish with the olives.

Each serving:
151 calories; 0 protein; 12 grams carbohydrates; 0 fiber; 3 grams fat; 0 saturated fat; 0 cholesterol; 9 grams sugar; 334 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Drinks
Jamaica margarita
Mother's Ruin
Pom-Secco
Ward 8