Holiday Cocktail: Sherry in the Ole Opry

• 2 ozamontillado sherry (Tseng uses Valdespino “Contrabandista”)
• 1⁄4 oz. apricot liqueur
• 1dash green Chartreuse
• 1dash fresh lemon juice

Preparation

1. 1.

   Combine all of the ingredients in a mixing glass. Stir with ice to chill, then strain into a chilled glass. Flame an orange peel over the drink, then discard. Garnish.

2. 2.

   Note: For the garnish, Tseng brulées an apricot. She soaks a dried apricot in bourbon overnight, then dips it in brown sugar and brulées it with a kitchen torch until the sugar melts and crystallizes. If you don’t feel like taking this step, or you’re not a fan of the way the bruléed apricot looks, you can just use a dried apricot.