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Velvet Old Fashioned
The use of a good Pedro Ximénez sherry and achieving the correct level of dilution is key to the success of this potentially brilliant cocktail
Jose Cruz
4th April at 03:37
Chivas 12 and alvear 1927 pedro ximenez, lovely, next time more sherry and less brown sugar for even more sherry influence for me. maybe 10/5
8th June at 00:14
I was thinking the same thing when I saw it. PX is so sweet, I was thinking of omitting the sugar altogether
25th February at 01:52
Made with GlenDronach 12, which seemed appropriate. Quite a lovely drink. The PX and Scotch work very well together, and are complimented by the bitters. This is a drink where the bitters are essential, and will significantly influence the result.
13th July 2024 at 01:31
Delicious - dark and sweet! The scotch is critical, but the Angostura may provide the most prominent flavor notes. The sherry and syrup also provide depth to the flavor - this is an excellent cocktail!
10th January 2024 at 09:09
I used Bourbon (Maker's Mark) and Cream Sherry (Lustau). Outstanding! I will try different Whisk(e)ys in the future. Any other recommendations with the combo of Whisk(e)y and Sherry?
10th January 2024 at 10:12
You can explore other combinations of Whiskey and Sherry using our Cocktail Finder.
6th October 2023 at 17:18
Just made this with Laphroaig, and pinched Tyler's (excellent) idea of using Black Walnut Bitters - lovely, lovely drink!
27th November 2022 at 04:28
Great evening sipper watching a Christmas movie. I am not a huge fan of anything smoky, but this works. Hints of spices and a slight hint of chocolate. Did cut back on the sugar syrup by 1/3, but other than that followed the recipe.
7th May 2022 at 09:35
I took inspiration and used 45ml of The Gospel Solera Rye, 10ml of Pedro, 5ml of Marionette Nocino, 5ml of maple syrup and two dashes of Angostura bitters and called it a Velvet Underground Old Fashioned - delish!
10th January 2022 at 16:25
Try an Oloroso sherry for a drier and nuttier version. I use black walnut bitters and a nice bourbon.
11th January 2022 at 11:04
Sounds tasty! Do you have a name for your version of this cocktail?