Name: The Golden Boy Recipe
Total time: 4 min
Yield: Serves 1
Ingredients: 3/4 ounce amontillado sherry (such as Napoleon Hidalgo); 1/4 ounce simple syrup; Dash of Angostura bitters; Pinch of gold dust; 5 ounces chilled Cava (such as Pares Balta Brut); Lemon peel

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By Betty Hallock

Dec. 30, 2009

At the Bazaar by Jose Andres in the SLS Hotel in Beverly Hills, beverage director Lucas Paya created a shimmery, bubbly drink called the Golden Boy that’s perfect for a New Year’s Eve party. It’s amontillado sherry and Cava (“the two best wines for food, ever,” according to Paya) with a dash of orange bitters, a hint of lemon and a little gold dust.

For the simple syrup, heat equal parts water and sugar until the sugar dissolves and forms a syrup; chill before using.

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¾ ounce amontillado sherry (such as Napoleon Hidalgo)

¼ ounce simple syrup

Dash of Angostura bitters

Pinch of gold dust

5 ounces chilled Cava (such as Pares Balta Brut)

Lemon peel

Place the sherry, simple syrup, bitters and gold dust into a martini glass. Top with Cava. Twist the lemon peel over the glass and discard.

From Lucas Paya of the Bazaar by Jose Andres.

Gold dust is available at select cooking and specialty gourmet stores, as well as online.

Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.