This sherry cocktail with a Manchego garnish comes from Las Vegas's Downtown Cocktail Room. This recipe first appeared in our April 2012 issue along with Xania Woodman's story Raising the Bar.
- 2 oz. cream sherry
- 1 oz. walnut liqueur, such as Nocello (available from Internet Wines and Spirits)
- 1⁄4 tsp. sherry vinegar, such as Capirete 20 Reserva
- 4 golden raisins
- 1 1/4″-thick wedge Manchego
Stir sherry, liqueur, and vinegar in a cocktail shaker with ice until chilled; strain into a chilled champagne coupe. Garnish with raisins and cheese, speared with a toothpick.