Easy Bistro's Honey Badger cocktail is made with Cognac Grande champagne, Lustau East India Solera sherry, Old Overholt straight rye whiskey and Velvet Devil merlot.Sherry will be popping up as an ingredient on cocktail menus everywhere this year, according to trade website thespiritsbusiness.com.
The Spanish fortified wine already appears on nearly every menu Easy Bistro produces, says bar manager Alex Howell, as everyone on the bar team has a deep passion for sherry.
One standout is the Honey Badger Don't Care, a punch on the winter menu that's rich yet refreshing and easy to drink.
When creating the cocktail, Howell found inspiration in the restaurant's sangria, one of Easy's most-requested cocktails, and essentially a variation on punch. "We worked from there and arrived at a great recipe that allows us to use a fruit syrup that is always seasonal - right now it's Key limes, which are so great this year - as well as sherry, brandy, and a great merlot from Washington State," Howell says.
Amontillado sherry was originally used in the Honey Badger, but was traded out for Lustau's East India Solera, a cream-style sherry that gives the drink a richer, rounder flavor than the drier Amontillado, she says.
The restaurant keeps the drink on tap in one of its cocktail kegs, as punches tend to get better as the ingredients rest together, she adds. "I think of it as a great starter cocktail for dinner, as it's relatively low-alcohol, with a nice balance of acidity and sweetness that won't destroy your palate for wine and food. I also think it would go nicely with a cheese plate," says Howell.
HONEY BADGER DON'T CARE
What you need:
2 ounces fruity red wine
1 ounce Key lime cordial (alternatively, this can be a simple syrup, or any kind of fruit syrup you want to make)
ounce Lustau East India Solera sherry
ounce grape brandy
ounce fresh lemon juice
ounce rye whiskey
What you do:
Combine all ingredients in a large glass, add ice, give a quick stir, and enjoy!