This week on Good Food, Talia Baoicchi, editor of Punch, sucks us into the wonderful world of sherry. Her new book, Sherry: A Modern Guide to the Wine World’s Best Kept Secret is a guide to what she believes is a largely underrated wine.
Try this recipe which she says “drinks like a Negroni best consumed near the equator” owing to the “interplay of the subtle funk of the rum with the raisiny woodiness of Lustau’s East India sherry.”
2 ounces Banks 5-Island rum
1 ounce Campari
1 ounce Lustau East India sherry
Garnish: orange peel
add all the ingredients but the garnish to a mixing glass, then add ice.
Stir and strain into a rocks glass with one large ice cube. Garnish with the orange peel.
Credit: Reprinted with permission from Sherry, by Talia Baiocchi, copyright 2014. Published by Ten Speed Press, a division of Random House LLC.
Photography copyright © 2014 by Ed Anderson