Sherry shaking
Last night Simon Difford demonstrated some sherry cocktails. This is good because I came on this trip thinking of sherry as a fortified wine and cocktail ingredient, whereas most of the other writers specialize in wine and have never worked a shaker before.
We made many drinks from the Savoy and other classic books, most of which are in the style of Dry Sherry (fino) + Dry vermouth + sweetening agent. The formula works pretty well and we were able to create some new drinks using modern sweeteners/liqueurs such as St. Germain.
We also hung out with George Sandeman, who works for the company of his forefathers and is Alcademics-Rated Awesome. He has a weakness for tequila that I admire and we stayed up late talking and laughing when we should have been getting beauty rest.
Now I've got to go to a sherry cooking demo, which is kind of weird since all they eat here is meat and Camper don't play that game. (Game, get it?) I guess I'll just drink the ingredients.
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