Every time I sip on Sherry, I cannot help but relate to all things. Sherry improves cocktails and adapts to so many different types of cuisine. It's like the perfect host.
Chantal Tseng loves just about anything fermented and poured, as she tells it, but especially Sherry, tea and cocktails. She's turned that love into 15 years of serving drinks as a bartender and bar manager. She is the co-founder of a Asian cuisine and sherry pairing supper club called Redeye Menus based in D.C. and is the Social Media Manager for SherryFest, the largest Sherry tasting festival in the U.S. Chantal also freelances as a Sherry educator and Sommelier with a focus in Spanish wines.
She previously held the rank of original Bar Manager and Senior Bartender of Mockingbird Hill where she created and managed the wine list and cocktail program. This is where she was named EaterDC's 2013 Bartender of the Year and one of Daily Meal's 25 Top Bartenders in America. She was also the first head mixologist for the historic Tabard Inn where she created the Tabard Cocktail, which was featured in one of her favorite publications, Imbibe magazine.
A true student of all things liquid, she is a Bar Ready graduate of the Beverage Alcohol Resource (BAR) program and Certified Sommelier via the Court of Master Sommeliers. She also plays a mean game of pool.
www.redeyemenus.com @redeyemenus @shinobipaws
Chantal's Recommended Sherry Pairings:
Alexandro Amontillado & miso soup
Valdespino Contrabandista Amontillado Medium with bbq roasted duck
Lustau Almacenista Jurado Cuevas Manzanilla Pasada & fermented tuna hearts
Cesar Florido Fino and pickled garlic
Gutierrez-Colosia Sangre y Trabajadero Oloroso & triple pork stock ramen
2 oz. Amontillado Sherry
1 oz. Dolin Rouge Vermouth
Dash Orange & Aromatic Bitters
Stir all ingredients over ice and strain into a chilled cocktail glass. Garnish with an orange peel.
06 November 2015