+
0 (0)

Drinks

All About Eve

All About Eve
Liz O. Baylen / Los Angeles 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: 5 minutes, plus 5 days infusing time | Makes 750 milliliters of infused sherry
  • 5 apples, such as McIntosh, thinly sliced
  • 1 (750 milliliter) bottle fino sherry (such as Tio Pepe)

Step 1Place the apples in a large glass container and cover with the sherry. (Keep the sherry bottle; you will strain the infusion back into it once ready.) Cover and place the jar in the refrigerator for 5 days.

Step 2Each day, pick up the jar and gently agitate, turning it upside down a couple of times so that the sherry circulates around the apples. On the fifth day, strain the sherry though a fine strainer and funnel it back into the sherry bottle. Store in the refrigerator until ready to use.

Note: From Audrey Saunders of the Tar Pit. This can be served as an aperitif or used for other cocktails such as the Flame of Love (see recipe).

HAVE YOU TRIED


The Exchange zhoug
The Exchange zhoug

Cornmeal-fried spring onion with chile aioli
Cornmeal-fried spring onion with chile aioli

Ciabatta
Ciabatta

Green and yellow beans in lemon mustard vinaigrette
Green and yellow beans in lemon mustard vinaigrette

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

Apple martini
Honeydew-cilantro agua fresca with tequila
Adult espresso nightcap
Aunt Lulu's original eggnog