Name: Jabberwock
Total time: 2 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 30 ml Fino sherry; 15 ml Blanc quinquina/kina; 15 ml Aromatized wine; 2 dash Orange bitters

Marie-Therese Straus Commenter Appreciated Commenter 7 months ago

We really enjoyed this fresh, dry aperitif. We used Kina L’Aéro D’Or and Lillet as well as Botanist gin and Lustau Jarana Fino Sherry. The flavours were slightly orangey, salty, and very refreshing and the whole cocktail was beautifully balanced. This will go into our regular rotation.

Chris Dimal Commenter Appreciated Commenter 7 months ago

I used Cocchi Americano Bianco and it was far from puckeringly dry. Turned into an anytime drink. Nonetheless, the complexity was really good enough that I still think it's at least 4.5*. Would just Lillet Blanc be better here?

Robert Spain Commenter Appreciated Commenter 8 months ago

I used 1oz of Lillet and added one ice cube made with tonic water to add a quinine touch. It was disappointing at the beginning, but it evolved to be a really good cocktail. Just for the record, I love fino in my cocktails, well o er dry vermouth.

Calvin Grant Premium Member Commenter Appreciated Commenter 1 year ago

Oh my! This one's exceptional! Used the last of the Kina L' Aero. Must get more. Beefeater, Lillet Blanc, Lustau Jarana Fino, Regans' and that magical golden airplane L' Aero d' Or.

G. M. Genovese Premium Member Commenter Appreciated Commenter 1 year ago

Good good drink, but Amontillado is too much, too dominant, but not remotely in a bad way. Used Ford's, Cocchi Americano, Lillet Blanc, and Regan's... The aftertaste is actually sublime. I will come back to this. (14 Nov 2024, 7:32a) ... John, I saw your comment about Cocchi after I took notes. Cheers.

John CARR Premium Member Commenter Appreciated Commenter 1 year ago

Did you have any fino to try with it GMG?

G. M. Genovese Premium Member Commenter Appreciated Commenter 1 year ago

I did not, John. It's been awhile since I've had an actual variety of sherry on hand. Fino does sound like a better choice though. I won't make this again until I have some.

John CARR Continue thread (1 reply)

John CARR Premium Member Commenter Appreciated Commenter 2 years ago

We don’t have access to either of the kinas suggested, so went with 30 Cocchi Americano. Sweeter than I thought, though still dry. Tried with both Sipsmith and four pillars gin. The savoury and citrus of the four pillars made it an easy winner on this occasion, bringing out the fino mineral qualities beautifully. Yum!

Simon Sedgley Premium Member Commenter Appreciated Commenter 8 months ago

Botanik Bar, downunder, will sell you a bottle of Bonal...internet, right?

Wes O'Morrow Appreciated Commenter 3 years ago

Fantastic aperitif (Made with St Raphael Quinquina instead of the two aromatized wines listed)

Herbert Brant Commenter Appreciated Commenter 4 years ago

Very elegant and sophisticated. Lovely apéritif that will sharpen your senses for dinner.

John Hinojos Premium Member Commenter Appreciated Commenter 4 years ago

Wonderful aperitif. Well balanced with a nice herbal flavours.

Cecília Madeira Conversation Starter 5 years ago

I've liked this recipe from Cara Devine's Channel: https://www.youtube.com/watch?v=tGudsyMDO_g&t=92s

1 fl oz	Hayman's London Dry Gin
1 fl oz	Lustau Jarana Fino Sherry
1/2 fl oz	Blanc quinquina/kina (e.g. Mattei Cap Corse, Bonal, Kina L'Aéro)
1/2 fl oz	Aromatized wine (e.g. Lillet Blanc)
2 dash	Orange Bitters by Angostura

Jabberwock

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