Sherry is remarkably versatile, yet it remains a relatively rare sight on cocktail menus. At La Drogheria in Turin, the team has made it something of a mission to bring the fortified wine into the mainstream. That ambition carries through to the bar’s latest cocktail menu, Jungle Escape, which bar manager Martina Franchini describes as follows: “The reference to Jumanji is deliberately playful and tongue-in-cheek, but there’s some serious work behind the construction of these drinks.”
Taking the Intimidation Out of Sherry
Sherry is often regarded as a wine best enjoyed slowly, on its own. But its potential extends far beyond that. “It’s incredibly versatile,” Franchini says. “It has acidity, salinity, oxidative character, structure, umami and an enormous aromatic range. Most importantly, it can add depth to a cocktail without necessarily increasing its alcohol content.”
“That makes it particularly well suited to the direction we’re taking at La Drogheria. Our goal has been to make sherry more approachable. When we introduce it through a cocktail, guests don’t necessarily need to know what a fino or a palo cortado is. They just need to take a sip and think, ‘That’s delicious.’ Then, perhaps, they’ll become curious about what’s in their glass.”
Sherry as a Hidden Orchid
One example from Jungle Escape is the signature cocktail Hidden Orchid, in which amontillado sherry provides a dry, complex foundation, bringing notes of nuts and oxidative nuances.
The recipe builds on that base with the fruity and botanical character of a super-premium white vermouth, the delicate sweetness of lychee, the tropical richness of coconut, the acidity of lime and the fresh herbal notes of basil. The result is a layered, multifaceted cocktail with an elegant finish.
Clarity and Approachability
Speaking about the new menu, Franchini explains: “Jungle Escape came from our desire to create a cocktail menu that would, above all, be enjoyable and lighthearted. The themes of play and adventure allowed us to explore the idea of discovery: stepping into the jungle and allowing yourself to be surprised and captivated.”
Over the years, La Drogheria has worked to make its cocktails increasingly accessible, stripping away unnecessary ingredients while preserving balance and complexity of flavor. The twelve signature cocktails on Jungle Escape represent another step toward greater clarity and immediacy.
“This approach allows every quality ingredient, whether sourced from our suppliers or developed and prepared in-house by our bartenders, to stand out and speak for itself.”
Giving Alcohol-Free Cocktails Equal Billing
“Alcohol-free cocktails have a prominent place on our menu. We wanted to move beyond simply taking the alcohol out of traditional cocktails. Instead, the idea was to create alternatives that carry the same weight and consideration, making every guest feel welcome and reflecting the inclusive, international spirit of our bar.”
One of the new features of Jungle Escape is the option to customize the alcohol content of a signature cocktail at the time of ordering. The Red River, a Bloody Mary-style cocktail made with watermelon and pomegranate, can be prepared with either alcoholic or alcohol-free gin. “We worked around the idea of two parallel experiences: an alcoholic and a nonalcoholic version that share part of the same identity.”
Raising the Bar for No- and Low-Alcohol Drinks
“In Turin, we’re seeing a significant increase in interest in the no- and low-alcohol category,” Franchini says. “What’s interesting is that this is no longer simply about people who need to avoid alcohol. More and more guests are choosing lower-alcohol cocktails because they see them as a different gastronomic option. For us, that means raising the bar. A good alcohol-free cocktail shouldn’t feel like a compromise. It should be a drink you would choose even if you were perfectly happy to drink alcohol.”
The Standouts of Jungle Escape
According to Martina Franchini, two signatures from the new menu have emerged as particular favorites among guests. The first is the White Jaguar, a cocktail with a fresh, tart and creamy profile. Its foundation is a Venezuelan rum aged in barrels and subsequently filtered to restore its clear appearance. The rum lends the drink a fresh, tropical character, with notes of coconut and coffee. A Japanese yogurt liqueur contributes lactic acidity and a silky texture, while lime and basil introduce citrus, herbal and balsamic notes.
The other guest favorite is the Temple of Fire, which Franchini describes as “a drink for people who love a Tequila Sour.” It combines blanco tequila, with its citrus, peppery and mineral notes, with lemon for acidity and a pineapple and paprika sherbet that adds sweetness and spice.
Tasting, Discussion and the Making of a Cocktail Menu
“The cocktail menu is the result of a collective effort, with everyone bringing different perspectives, ideas and skills to the table,” Franchini explains. “The overall guidelines, theme and graphic concept are presented to our bartenders, who then develop one or more proposals for each required style of drink. After countless trials and tastings involving the entire team, the cocktails are gradually selected and approved.”
For Franchini, the tasting and discussion stages are the most valuable part of the process. “A cocktail can be technically interesting, but it also has to work across the bar. It needs to have a recognizable identity, be well balanced and, above all, make you want to order a second one.”
Photos courtesy of La Drogheria
