Alex Days’ alliterative creation, the Cadiz Collins pays tribute to long gin drinks like the Tom Collins and the Sherry capital of the world, Cadiz province in Spain. Day even gives a small note on the inspiration for this drink, saying:
This is my way to get more people to drink sherry in cocktail. The bitters and orange bring out the sherry’s spice flavors.
Sherry: Your Next Secret Cocktail Ingredient
This is a noble mission; sherry is without a doubt one of those “secret” ingredients you can add to a cocktail that adds complexity. With sherry, you can add a nutty, rich quality to drink that’s got balancing acid built in. That makes it a forgiving ingredient, too and I think it really shines in long drinks with gin and rum. The main downside to sherry is that it comes in a huge variety of tastes and unless you get at least a little educated on the styles it can be difficult to know what you’re buying. For example, you can get get everything from a bone dry Manzanilla to a sugar sweet Pedro Ximenez variety. There’s at least six major types to know and love, and they’re all quite different.
Anyone looking for a place to start learning more on sherry would do well to pick up Talia Baiocchi’s book for a modernized take on the subject.
In the Cadiz Collins, Day uses Amontillado sherry, which is somewhere in the middle of the sherry spectrum and used a few times in the D&Co. book. It’s completely dry, but aged into a tangy, nutty flavor bomb thanks to a layer of yeast that adds flavor and the wine oxidize. Oxidized usually means “spoiled” when it comes to wine, which sherry is, but in this case it’s a good thing – trust me!
Cadiz Collins Cocktail Review
Folks who read the blog know I’m not exactly a fan of the Tom Collins, so I was a bit nervous to make this one. It looks good, but long drinks often get watered down and end up not tasting all that much of…well, anything. I’m happy to report that’s not the case with the Cadiz Collins, and while it’s not a home run, it’s a gloriously refreshing summer drink. I think Day achieves his goal here; he takes a rich take on a standard, boring Collins (demerara syrup, whiskey barrel-aged bitters) and then adds a zing from the sherry. It’s about as full flavored as you can get in a Collins.
Rating: 3 / 5
Cadiz Collins Cocktail (adapted from Death & Co.)
- 1 Orange Wheel
- 3 dashes Whiskey Barrel-Aged Bitters (Fee Brothers)
- 2 oz. Gin (Plymouth)
- 3/4 oz. Amontillado Sherry (Lustau)
- 1/2 oz. Lemon Juice
- 1/2 oz. Demerara Syrup
- Club Soda
Muddle the orange wheel and bitters together in a shaker, then add everything else, except the club soda. Shake with ice and then strain into a highball with ice cubes. Top with some club soda and garnish with an orange crescent.