Oh, sherry. Sometime around 2009 every one of our bartenders fell hard for this fortified wine because of how its flavors and acidity mingle so well with other cocktail ingredients. (We also loved that it’s a cheap-as-hell base ingredient.) Joaquín Simó was particularly smitten with the amontillado style of sherry, which is dry but smells sweet, leaving room for the bartender to add other sweeteners to a drink. In his Flor de Jerez, Joaquin uses rum to bring out the sherry’s darker, raisiny flavors, and apricot liqueur to bring out its fruity notes.