Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
Sherry cocktail revival
“It’s the one ingredient in this drink that’s very unfamiliar.”
Tony Roehr
With indoor bars being closed, quarantine could be considered a quasi-Prohibition. How fitting to find myself at the speakeasy Raised by Wolves, where bartender Tony Roehr is prepping their newest cocktail menu.
The Uno Ojo, he tells me, uses a lightly aged dry sherry as its special ingredient. “It gives off this deep nuttiness in the background. Mixing that with blanco tequila, cucumber, some ginger, some citrus, and putting it on nice crushed ice — kind of an adult snow cone of sorts.”
Roehr champions the revival of sherry. “It’s one of my favorite ingredients to put in cocktails. I think the clientele in La Jolla is not used to seeing sherry in cocktails and I really want to introduce that to them. Most people hear ‘sherry’ and they think cooking wine, and there’s just so much more that you can do.”
His love of sherry is rooted in an enthusiasm for the history of cocktails and spirits. “Back in pre-Prohibition times, they were drinking this very popular cocktail called a Sherry Cobbler, which is tons of muddled fruit like berries and oranges, tons of sherry and a little tiny bit of brandy. And they would put it on crushed ice.” He likens its popularity to today’s mule. “It was on every single menu… and then it disappeared, and now I think it’s finally coming back. And it’s coming back strong.”
Inspiration came from another modern-day classic cocktail, the Dos Ojos, “which is a twist off of a mule that gets tequila, ginger and cucumber. And I wanted to mix that with sherry and do like a Sherry Cobbler twist off of the Dos Ojos.”
The name also lends a visual. “Whenever people drink the ginger syrup we make, they always go ‘Whoa!’ and kind of make a face. And I say, ‘Yeah, it has a one-eye-closed kind of thing.’ So it’s Uno Ojo,” he says decidedly.
Roehr says the eye-catching, Uno Ojo “has a lot of familiar flavors in there that people are going to really like. But then adding the sherry really changes this drink up and gives it more character. It’s the one ingredient in this drink that’s very unfamiliar.”
“You’re going ‘What is that?’ and that makes you take another sip. Eventually your drink is gone and you’re ordering another one.”
Raised by Wolves’
Uno Ojo
- .75oz lime
- .75oz sweetened ginger juice
- 1oz Palomino Fino Sherry
- 1oz Ocho Plata blanco tequila
- 2-3 muddled cucumbers
Combine ingredients, shake, strain into glass, top with crushed ice, and garnish with cucumber.
Here's something you might be interested in.
Sherry cocktail revival
“It’s the one ingredient in this drink that’s very unfamiliar.”
Sherry cocktail revival
“It’s the one ingredient in this drink that’s very unfamiliar.”
Tony Roehr
With indoor bars being closed, quarantine could be considered a quasi-Prohibition. How fitting to find myself at the speakeasy Raised by Wolves, where bartender Tony Roehr is prepping their newest cocktail menu.
The Uno Ojo, he tells me, uses a lightly aged dry sherry as its special ingredient. “It gives off this deep nuttiness in the background. Mixing that with blanco tequila, cucumber, some ginger, some citrus, and putting it on nice crushed ice — kind of an adult snow cone of sorts.”
Roehr champions the revival of sherry. “It’s one of my favorite ingredients to put in cocktails. I think the clientele in La Jolla is not used to seeing sherry in cocktails and I really want to introduce that to them. Most people hear ‘sherry’ and they think cooking wine, and there’s just so much more that you can do.”
His love of sherry is rooted in an enthusiasm for the history of cocktails and spirits. “Back in pre-Prohibition times, they were drinking this very popular cocktail called a Sherry Cobbler, which is tons of muddled fruit like berries and oranges, tons of sherry and a little tiny bit of brandy. And they would put it on crushed ice.” He likens its popularity to today’s mule. “It was on every single menu… and then it disappeared, and now I think it’s finally coming back. And it’s coming back strong.”
Inspiration came from another modern-day classic cocktail, the Dos Ojos, “which is a twist off of a mule that gets tequila, ginger and cucumber. And I wanted to mix that with sherry and do like a Sherry Cobbler twist off of the Dos Ojos.”
The name also lends a visual. “Whenever people drink the ginger syrup we make, they always go ‘Whoa!’ and kind of make a face. And I say, ‘Yeah, it has a one-eye-closed kind of thing.’ So it’s Uno Ojo,” he says decidedly.
Roehr says the eye-catching, Uno Ojo “has a lot of familiar flavors in there that people are going to really like. But then adding the sherry really changes this drink up and gives it more character. It’s the one ingredient in this drink that’s very unfamiliar.”
“You’re going ‘What is that?’ and that makes you take another sip. Eventually your drink is gone and you’re ordering another one.”
Raised by Wolves’
Uno Ojo
- .75oz lime
- .75oz sweetened ginger juice
- 1oz Palomino Fino Sherry
- 1oz Ocho Plata blanco tequila
- 2-3 muddled cucumbers
Combine ingredients, shake, strain into glass, top with crushed ice, and garnish with cucumber.
Comments