I called this cocktail "Yoloroso" partially due to the internet joke/meme of "YOLO," which stands for "you only live once." Sherry in this country - and specicially in Houston - is not as well-respected as I feel that it should be. There are a lot of preconceived notions that it's the dusty and almost disgustingly sweet pseudo-wine that your grandmother had in the very back of her liquor cabinet that she'd bust out for occasional games of bridge with her friends. Sherry is so much more than that, and I feel that the perfect way to re-introduce my favorite wine and one of my favorite beverages is through education, by finding a way to ease it into the youthful and hip new craft cocktail scene that is re-emerging, and by removing the pretentiousness from the wine that has been perpetuated due to both a lack of understanding and due to the double edged sword that is both the lack of supply and demand. In summation, my view on my favorite wine is, again, encapsulated in the name - you only live once, so try a goddamn Sherry. You won't be disappointed.
Build all in pint or stirring glass, stir, and strain into a coupe.
The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.
Serve it between 12° and 14° C in a white wine glass.
Ideal accompaniment for prolonging the sensation of intense flavours.
Its composition allows it to be stored in open bottles for months.
