I think PX Sherry isn’t as common in contemporary cocktails as it deserves to be. Viscous and incredibly sweet, Pedro Ximenez, shorthand PX, is made from the Pedro Ximenez grape, generally in Montilla-Moriles near Jerez. The wines are a deep purple and impart aromas of chocolate, figs, and even coffee.
Sherry and rum are good friends. We paired this one with a bottling of Barrel, A Tale of Two Islands, a pot still distilled, full-bodied Jamaican rum, finished in Islay whisky casks. Not sure what the source rum is, but it tastes like a Hampden. I’d also recommend using any full bodied, moderate aged Jamaican rum, like a Smith and Cross in its stead. We finished the cocktail with a barspoon of Allspice Dram which adds a strong, spicy note. You can always try making your own allspice dram, but mine came out awful, so I’d recommend springing $20 for a bottle.
- 2 oz Aged Bodied Jamaican Rum (e.g. Smith and Cross)
- .75 oz PX Sherry
- 1 Barspoon Allspice Dram (e.g. St. Elizabeth)
- Add all ingredients to a mixing glass with ice.
- Stir well.
- Strain into an old fashioned glass with a big ice cube.
- Garnish with a lime wheel.