David Lebovitz is a genius. A pastry chef by training, he is much more. After years in the business and many at Chez Panisse under the watchful eye of Alice Waters, Lebovitz left the restaurant business and moved Paris to pursue writing. To date, he has written eight amazing books–and not just about cooking. He was an original blogger, blogging before blogging was actually a thing. And he dabbles outside of his pastry training into savory food and speciality cocktails, similar to what I like to do. Lebovitz blogged about this cocktail called “The New Spain” and I think it’s brilliant.
To be clear, this is not Lebovitz’s creation. Lebovitz credits getting this sherry-based cocktail from a book called”Sherry” by Talia Baiocchi, who also happens to be the Editor-in-Chief of a drinks magazine called PUNCH. So in fairness, Baiocchi should also be called a genius. Lebovitz adapted the original recipe; and I his. But the premise is the same. Lebovitz’s recipe can be seen here. The wonderful flavors of sherry (as Baiocchi says, “the wine world’s best kept secret“) and smoky Mezcal blend perfectly with spicy fresh ginger and tart lime. I think that this is a new and exciting cocktail that is just right for Spring or Summer.
The New Spain
- 1/2 inch piece of fresh ginger, peeled
- 1/2 ounce agave
- 3/4 ounce freshly squeezed lime juice
- 3 ounces dry sherry
- 1 ounce Mezcal
- slice of lime, for garnish
- fresh nutmeg, for garnish
- Step 1 Fill a low ball grass halfway with ice and set aside.
- Step 2 Using a cocktail shaker, add the ginger and agave. Using a muddler, muddle the mixture well.
- Step 3 Add the lime juice, Sherry, Mezcal and a handful of ice. Shake vigorously for about 20 seconds.
- Step 4 Strain the mixture into the prepared lowball. Garnish with a slice of lime and some freshly grated nutmeg.
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