Whisky and PX Sherry Cocktails

Pedro Ximénez (PX) is a luscious dessert-style sherry produced in southern Spain. PX-cask finishing is adored by whisky lovers, enveloping the spirit with flavors of dates, raisins, figs, toffee, and coffee. Bartenders lean into this natural affinity by adding PX sherry to whisky cocktails to unlock new depths of flavor in the whisky. The rich, sticky viscosity of PX also enhances a cocktail’s mouthfeel. “Swapping PX sherry for vermouth makes a Manhattan incredibly velvet-like and accentuates the rye whiskey’s spice notes,” says Max Schikora, bar manager at Echelon Kitchen and Bar in Ann Arbor, Michigan, who recommends pairing it with chocolate-based desserts.

Even a small pour can transform a drink. “Out of the seven sherry varietals, PX works well with whisky as it substitutes sugar and adds an entirely new flavor profile to any cocktail,” explains Janina Silva, beverage director at Pomona Kitchen in West Palm Beach. “The notes of sweet dark fruits from PX sherry play very well with grain spirits.” Rich in sweetness, depth, and texture, PX adds a luxurious touch to any cocktail, making it an inspired and strategic choice for your bar cart.

PX Marks the Spot

Created by Janina Silva, beverage director, Pomona Kitchen, West Palm Beach

• 1½ oz. Nomad Outland (or other blended scotch)
• ½ oz. Gonzalez Byass Nectar PX sherry
• ¼ oz. Vecchio Amaro del Capo Red Hot
• 2 dashes chocolate mole bitters
• Orange twist and amarena cherry, for garnish

Stir all ingredients into a rocks glass with a large ice cube. Garnish with orange twist and amarena cherry.

Borrowed Time

Created by David Perez, assistant general manager & beverage director, Agnes and Sherman, Houston

• 1½ oz. Iwai 45 (or other Japanese blended whisky)
• ¾ oz. El Maestro Sierra PX sherry
• ½ oz. Matsui Umeshu plum liqueur
• 2 dashes Kaffir lime leaf tincture
• Lime coin, for garnish

Stir ingredients in an Old Fashioned glass; serve over a mound of crushed ice and garnish with a quarter-size lime coin.

PX Manhattan

Created by Max Schikora, bar manager, Echelon Kitchen and Bar, Ann Arbor, Michigan

• 2 oz. Rittenhouse (or other bottled in bond rye)
• 1 oz. PX sherry
• 3 dashes Angostura bitters
• Orange peel
• Maraschino cherry, for garnish

Stir all ingredients with ice for 10-12 seconds, then strain into a chilled coupe. Express an orange peel over the top, discard, and garnish with a maraschino cherry.

Red Winter Dram

Created by Cheech Kinsway, general manager at Palm Valley Cocktails, Dubin, Ohio

• 1¼ oz. Middle West (or other wheat whiskey)
• ½ oz. PX sherry
• ½ oz. banana liqueur
• ½ oz. orange oleo saccharum (recipe below)
• ¼ oz. lime juice
• Orange coin, for garnish

Shake, then strain into a rocks glass over a large ice cube. Garnish the ice with expressed orange coin

Orange Oleo Saccharum

Combine equal parts by weight of orange peel and sugar. Coat the peels with the sugar, muddle them, cover, and let sit for 1-2 days. Strain and discard peels