Chef Jorge's Andalusian Sunset

Guest Post - May 17, 2021

With low ABV cocktails being one of the biggest trends in the world of booze, I thought this would be a great moment for me to introduce a flavor-packed, easy-to-make and delicious cocktail based on our Flavor Atlas trends.

Bartenders have started using Spanish sherry (again) in the past three to five years, realizing the powerful flavor and intrigue it can bring to a cocktail. Jerez (sherry) made in Spain comes from Andalusia. It has a delicious nutty aftertaste that very few ingredients can provide, yet it still offers a dryish mouth feel and light body.

Along with the Jerez Oloroso, we use the Italian amaro Cynar for a bittersweet flavor note, delightfully bright and sweet tangerine juice as our main citrus, lemon juice, a bit of simple syrup and lots of ice. All of those ingredients combined make this shaken cocktail a summer beauty, and we top it with grapefruit mineral water for a bubbly and refreshing feel.

The Andalusian Sunset is an homage to the colors of Andalusia, the flavors of its sherry and the beauty of the Mediterranean.

Andalusian Sunset
Yield: 1 Cocktail

1.5 oz – Spanish Oloroso Sherry
1 oz – Cynar Liqueur
2 oz – Tangerine juice, freshly squeezed
1/2 oz – Lemon juice, freshly squeezed
1/4 oz – Simple Syrup
4 oz – Topo Chico Twist of Grapefruit
As Needed – Ice
Garnish – Tangerine, whole

Equipment

Cocktail Shaker
Jigger
Cocktail Strainer
Collins Glass
Directions
  1. In a cocktail shaker, add the first five ingredients.
  2. Top the shaker with ice and shut it closed with the other half, making sure it’s properly and firmly shut.
  3. Fill glass with ice.
  4. Shake vigorously until the shaker becomes too cold to handle, about 20 seconds.
  5. Strain the cocktail into your glass.
  6. Top with Topo Chico.
  7. Grab your fresh whole tangerine and take a thin slice out of it for garnish, make a small cut on the side and place it on the rim of your glass.
  8. Enjoy!
Jorge Cespedes
Culinary Creative Director, Marlin Network

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