Graduating from bartender to bar owner means showcasing your favorite tastes. For the past three years at Huckleberry Bar in Williamsburg, co-owner Stephanie Schneider has harnessed that power to experiment to the love of sherry she developed while jockeying the cocktail list at Hearth. She has, to a lesser extent, also paid homage to that eggnog ancestor, the flip.
“I am obsessed with sherry,” she says. “Sherry just has that nutty note to it. You can’t find [sherry] on people’s menus unless it’s a Spanish tapas place.”
At Huckleberry, sherry works its way into at least one cocktail at any given time, and the flip usually enters the menu as the weather turns cold–though Schneider hasn’t gotten around to coming up with a flip-worthy cocktail yet this winter.
But it’s the combo of the two that seems the most holiday friendly: the sherry flip, a cocktail that was on the menu during the bar’s first winter. Schneider had some pricey Emilio Lustau Pata De Gallina Oloroso sherry on hand (“Each bottle lists the man in charge of making the sherry”) and wanted a sherry that could hold up to the egg and sugar in the flip.
“The sherry flip is something that you see in tiny classic cocktails books,” she says. “It was probably more of a famous cocktail back then.”
With its nutty alcohol taste, creamy yolk-filled body, and frothy egg-white head, there’s still hope for eggnog.
So we asked her for the recipe:
2 ounces of Oloroso sherry (“You gotta use a good sherry. That’s a big part of it.”)
½ ounce of simple syrup
1 whole egg
Add the ingredients into a shaker filled with ice. Shake vigorously and strain into a cognac glass for a truly merry Christmas.