Edit: If you’re here for #SherryWeek, have an excellent time with these recipes!

Y’all, I have been waiting for this post ever since I got that bottle of Inocente Fino Sherry back in January. From the moment I put my lips on this Sherry, I knew, I knew it was going to go with fruit and I knew I was going to use it Long or Tiki style.

I’ve been biding my time.

Today on Instagram, I was challenged to make a Fog Cutter by @el_nova_1 (the person behind last week’s Navy Grog challenge who loves Tiki as much as many of us do) and make the drink immediately! It’s DAMN FABULOUS! LIKE DAAAAAAAYUM FABULOUS. Citrusy, dry, great flavour arc, deep. I’m in luv. With this challenge comes a great opportunity for me to post a couple of other Fruity Sherry drinks I’ve had sitting in my notebook.

First things first about this Fog Cutter: I don’t have any Grape Brandy! I only have Calvados! The recipe also calls for Cream or Amontillado Sherry and I only have Fino Sherry. So, like any good Home Bar Gurrrrrrl, I’ve made some adjustments (ahem, Old Tom Gin) and named the variation “Karl the Fog Cutter” after my beloved San Francisco Bay Area’s archnemesis (or claim to fame), Karl the Fog.

Karl the Fog Cutter

• 2 oz Denizen Aged White Rum
• 1 oz Calvados
• 1/2 oz Hayman’s Old Tom Gin
• 1/2 oz Inocente Fino Sherry (float)
• 2 oz Lemon Juice
• 1 oz Orange Juice
• 3/4 oz Orgeat
• Garnish: Sherry float, Orange wedge with Maraschino Cherry spear, Monkey

Combine ingredients over ice and short shake. Strain into Tiki Mug or Collins Glass over Cracked Ice. Float the Sherry, garnish with Orange wedge with Maraschino Cherry and Monkey.

This next one came from a flavour pairing obsession I currently have: Fino Sherry + Apricot Liqueur. It’s to die for. The nuttiness from the Orgeat & Fino go sooooo well with the Apricot. Literally the greatest thing since Smith & Cross Rum + Teeling Irish Whiskey. This one is straight up Tiki, so be sure you have a mint sprig and some Orgeat ready to go!

Marley’s Map

• 1 1/2 oz Flor de Caña 7 Rum
• 1/2 oz Denizen Aged White Rum
• 1/2 oz Rothman & Winter Apricot Liqueur
• 1/2 oz Inocente Fino Sherry
• 1/2 oz Orgeat
• 1 oz Grapefruit Juice
• 2 dashes Angostura Bitters
• Garnish: Mint sprig, two Pineapple chunks and a Maraschino Cherry

Combine ingredients over ice and short shake. Strain into double Rocks glass or short Tiki mug over ice. Garnish with Mint sprig, two Pineapple chunks and a Maraschino Cherry.

Now back to that Cobbler. Goodness, I get such a thrill out of making and/or drinking a Cobbler! This one came to me in the night and I had to write it down before I fell asleep. Again, we’re using the glorious Apricot + FIno Sherry combo along with Carpano Antica Vermouth, Old Tom Gin, and Boker’s Bitters. I wanted this one to taste Old Skool/Pre-Prohibition.

I definitely Flavor Bible’d the Rosemary + Blueberry + Strawberry + Lemon + Orange flavours. If you don’t have the Flavor Bible yet…get to it!

Stafford Cobbler

• 1 1/2 oz Hayman’s Old Tom Gin
• 1 1/4 oz Carpano Antica Sweet Vermouth
• 3/4 oz Inocente Fino Sherry
• 1/2 oz Rothman & Winter Apricot Liqueur
• 3/4 oz Lemon juice
• 1/4 oz Honey Syrup
• 2 dashes Boker’s Bitters
• Small handful of Blueberries, muddled
• Garnish: Strawberry, Blueberry, Orange wheel, Rosemary sprig

In tin, combine Lemon Juice and Blueberries and muddle. Add remaining ingredients, ice and short shake. Strain into Stemmed glass filled with ice and fruit, Orange wedge and Rosemary Sprig on top. Serve with a straw and a spoon so your guests may eat the fruit!

Yassssss gurrrrrrrl, Ms Stafford Cobbler, lemme get real close.

Thanks again to The Baddish Group for the fantastic bottle of Carpano Antica!