Sherry Cordial Recipe

Make vanilla syrup (can be made ahead)

Combine 0.5 cup granulated sugar and 0.5 cup water in a small saucepan. Split the vanilla bean and scrape seeds into the pan; add the pod (or add 1 tsp vanilla extract at the end if using extract). Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 2–3 minutes. Remove from heat and let cool with the vanilla pod steeping for at least 20 minutes. Strain out the pod and transfer syrup to a jar. Yield ~4 oz. Use 0.25 oz for the cocktail.

Cook quince reduction

In a small saucepan combine 0.5 cup diced quince, 2 tbsp brown sugar, 3 tbsp water, and 1/2 cinnamon stick. Bring just to a simmer over medium-low heat and cook 6–8 minutes, stirring occasionally, until quince softens and sugar dissolves and mixture thickens slightly. Mash the quince lightly with the back of a spoon to release pectin and flavor. Stir in 0.5 tsp lemon juice to brighten. Strain through a fine mesh sieve into a small bowl, pressing solids to extract syrup. This yields roughly 2–3 tbsp of quince-brown sugar cinnamon syrup. Cool before using. Reserve a small amount (about 1 tsp) for garnish if desired.

Combine and stir

Add 2 oz sherry cask–finished aged rum, 0.5 oz bourbon, 0.5 oz quince liqueur, 0.5 oz demerara or dark brown sugar syrup, 0.25 oz vanilla syrup, and 2 dashes orange bitters into a mixing glass filled with plenty of ice.

Stir for dilution

Stir the mixture briskly for 20–30 seconds (about 15–20 revolutions) until well chilled and slightly diluted.

Strain

Double-strain the chilled cordial into a chilled coupe or Nick & Nora glass, or serve on a large rock over a single large ice cube in an old-fashioned glass if preferred.

Finish & Garnish

Optional: Spoon or brush a thin line (about 1/4 tsp) of the quince-brown sugar cinnamon reduction onto the top of the cocktail for aroma and flavor concentration. Express the oils of a citrus peel (orange or lemon) over the drink and discard or tuck the peel at the rim. Garnish with a quince slice or dehydrated quince wheel and a light pinch of grated cinnamon on top.

Serve

Serve immediately. The cordial is moderately sweet, layered with sherry and oak from the rum, warm baking spice from the cinnamon and brown sugar, and soft vanilla and quince fruit notes.