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Manzanilla Martini

Early Summer 2018
F201803066.jpg
food and drink

BY: Christopher St. Onge

Dry sherry has a distinctly savoury profile, making it an ideal companion to tapas. It also makes a fine and fascinating partner to gin in this take on a Dirty Martini. It’s only fitting, then, to garnish this beauty with a slice or two of one of Spain’s best exports—smoky, unctuous chorizo.

1. In a cocktail shaker filled with ice, combine ½ oz Olive-Infused Sherry (recipe follows) and 2 oz gin. Stir for 60 seconds and strain into a chilled cocktail glass, Garnish with a few drops of best quality olive oil and a slice or 2 of Spanish chorizo.

Makes 1 drink

OLIVE-INFUSED SHERRY

1. Combine ¼ cup (60 mL) pitted and chopped green olives with ½ cup (125 mL) manzanilla sherry. Cover and let stand for 2 days. Strain through several layers of cheesecloth; discard olives.

Makes ½ cup (125 mL), enough for 4 Manzanilla Martinis

F201803066.jpg
food and drink

Manzanilla Martini

Early Summer 2018

BY: Christopher St. Onge

Dry sherry has a distinctly savoury profile, making it an ideal companion to tapas. It also makes a fine and fascinating partner to gin in this take on a Dirty Martini. It’s only fitting, then, to garnish this beauty with a slice or two of one of Spain’s best exports—smoky, unctuous chorizo.

1. In a cocktail shaker filled with ice, combine ½ oz Olive-Infused Sherry (recipe follows) and 2 oz gin. Stir for 60 seconds and strain into a chilled cocktail glass, Garnish with a few drops of best quality olive oil and a slice or 2 of Spanish chorizo.

Makes 1 drink

OLIVE-INFUSED SHERRY

1. Combine ¼ cup (60 mL) pitted and chopped green olives with ½ cup (125 mL) manzanilla sherry. Cover and let stand for 2 days. Strain through several layers of cheesecloth; discard olives.

Makes ½ cup (125 mL), enough for 4 Manzanilla Martinis

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