My love of Sherry wines stems from learning about their mixability in cocktails. After exploring the history of the category, it became very clear to me that these were extremely special products that needed the attention they deserved. A history of men and women working in some of the most unforgiving and specific conditions creating arguably one of the greatest wines in the world is enough, but it goes deeper than that... they create a product that anyone can appreciate. Is it a wine, a spirituous product, a fortified aperitif? Sherry is all of these things. Its versatility allows everyone to find something to get behind. It is very important to me to make sure the category is respected properly.
Being a native of the New York Metropolitan Area, Will has always been immersed in the restaurant and hospitality world. Coming from a restaurant family, he has always known his path would be to become part of the culture in New Jersey, and eventually New York City proper. Working his way through the system, Will eventually found himself managing some fantastic programs in the city, leading up to changing his stance to begin focusing his efforts on a part of the industry he was unfamiliar with: cocktail bartending.
He broke into the scene at the now defunct 'inoteca e liquori bar and would eventually be tapped to be on the opening team for the multi-award winning bar at The Nomad Hotel, where he maintained a leadership role for over 3 years. During that time he also laid the groundwork for and managed a Sherry-focused project called Donostia, in the East Village. A traditional pintxos tavern in the San Sebastian style, Will gained recognition for a cocktail list devoted completely to Sherry, vermouth, and low-proof offerings.
Favorite Sherry Cocktail
MY Bamboo
1 oz Gonzalez Byass Leonor Palor Cortado Sherry
1/2 oz Bodegas Grant La Garrotcha Amontillado Sherry
3/4 oz Dolin Blanc Vermouth
3/4 oz Perucchi Extra Dry Vermouth
3 Japanese style dashes Angostura Bitters
2 Japanese style dashes Regan's Orange Bitters
1 teaspoon Cane syrup (2:1)
Combine all ingredients and stir. Strain into a chilled cocktail coupe and garnish with a large Lemon peel.
The Bamboo is one of those timeless classics. Everyone has their own version, be it dry, more sweet, on tap, etc. My interpretation includes a varieties of Sherry and Vermouths. The beauty of having access to a large stock of product (as at Donostia) was being able to try every combination of ingredients to find the one I was most satisfied with.
