The Doubting Duck

1 Rating
1 Review

Washington, DC, bartender Derek Brown calls The Doubting Duck his ideal aperitif because while it's low-proof, it's also amazingly complex. He loves the manzanilla sherry's savory edge, which makes the drink incredibly food-friendly.Slideshow:More Easy Cocktail RecipesThis recipe originally appeared in theFood & Wine 2016 Cocktailsbook.

ByDerek Brown

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Credit: David Malosh

Recipe Summary

Yield:

1 drink

Ingredients

1 1/2 ounce manzanilla sherry
1 ounce dry vermouth
1/2 ounce yellow Chartreuse (honeyed herbal liqueur)
Dash of celery bitters
Dash of orange bitters
Ice
1 lemon twist skewered on a pick with 1 olive, for garnish

Directions

Step 1

In a mixing glass, combine the sherry, vermouth, Chartreuse and both bitters. Fill the glass with ice and stir well. Strain into a chilled coupe and garnish with the skewered lemon twist and olive.

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Budd8025

12/13/2016

I'll admit I was doubting with the duck. I didn't have a manzanilla sherry so I substituted a medium dry sack. The celery bitters come through nicely here. Assuming it's better with the correct sherry I'll have to find some. I'll definitely be having this again.

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The Doubting Duck

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Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews forThe Doubting Duck