Photo Credit: Madelynne Ross/Black Restaurant Week, LLC

The Southern Belle

Fino sherry is a lightly sweetened dessert wine from Spain with sour notes and light tanins. It is aged in American oak barrels the same as Maker’s Mark. The Angostura bitters bring out the spiced notes from the malted barley in the mash. The result of combining these ingredients is a silky smooth cocktail with a complex finish.

Glassware: Coupe

  • 1oz Maker’s Mark
  • 1oz Grilled Peach Infused Fino Sherry (Recommend Tio Pepe)
  • 10z Thyme Infused Honey
  • 2 Dashes of Angostura bitters

Method: Combine all ingredients in Mixing glass and stir with ice for 30 rotations. Strain into chilled coupe glass, garnish and serve.

Grilled Peach Infused Fino Sherry

Cut fresh peach into slices and grill in high heat. Grilling the peach brings out the sweetness from the fruit and blends well with the caramel notes in the Maker’s Mark. Cut into smaller cubes ( saving a few to garnish cocktail) pour into mason jar; add Fino Sherry to mason jar until peaches are covered. Leave to rest ( the longer you leave it the more the peach flavor will come through) Minimum 24 hours. Strain with cheese cloth and bottle.

Thyme Infused Honey

Combine 2 parts honey with 1 part water into small pot with roughly 8 sprigs of fresh Thyme. Heat on medium flame until honey syrup starts to bubble then reduce to a simmer for 10 minutes. Strain and bottle.

Garnish: Garnish with a skewered grilled peach slice and a thyme sprig clipped to glass with mini clothes pin.


Andrew Lue  is a Miami native and The Founder of BarBattle Tv. With over 12 years and 3 Global competitions under his belt…it’s safe to say he knows his stuff! Follow him on  Instagram.

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