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My previous recipe was also equal parts but based on London dry gin. In November 2025, I discovered that using old tom gin produced a better cocktail...
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John CARR’s Avatar John CARR
24th November 2024 at 12:10
I’d go siofar as to say that selection of most of the ingredients can significantly alter this, not just the sherry. I also tried ford’s versus four pillars gin, and Dolin versus Cocchi Storico. Quite different beasts. The lighter vermouth worked quite well, emphasising the aperitif qualities, and less tendency to overwhelm the sherry. Still not sure of this one; needs further experiments 😉
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John CARR’s Avatar John CARR
1st March at 14:44
Did a “dessert” version with cream sherry, which suited my palate this evening. Still nice and complex.
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John CARR’s Avatar John CARR
24th November 2024 at 12:13
I used oloroso as Palo cortado not available locally that I can find. The computer suggests fino as an alternative, though Simon’s description gives amontillado
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Simon Sedgley’s Avatar Simon Sedgley
10th November at 09:55
Spirits of France (downunder) can supply you with a good Palo Cortado.
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