The Robert Frost

Fall is barreling towards us, so here’s a quick look at an unusual and clever fall cocktail: the Robert Frost. – Andrew



Illustration by Shauna Lynn for Oh So Beautiful Paper

The Robert Frost

3/4 oz Bourbon
3/4 oz Dry Sherry
3/4 oz White Port
1 Dash Orange Bitters

Combine everything with ice and give it a good stir. Strain into a chilled cocktail glass and garnish with a lemon and an orange slice. Enjoy!


Sherry, a Spanish fortified wine, is an uncommon and underrated cocktail ingredient that adds a rich complexity to a drink. For my Robert Frost, I like a dry, nutty Amontillado sherry, which is plenty sweet enough on its own. But if you’re using a particularly dry sherry, like a salty Palo Cortado, you should consider adding 1/4 oz simple syrup too (which we did the very first time we made this cocktail – one of our first recipes!).


The Robert Frost is brown and deep but surprisingly still light, since it’s mostly made of low-proof and slightly sweet fortified wines. The sherry adds a bit of a savory bite. And that garnish of citrus slices is perfect – so aromatic. I don’t know why I don’t use this on more drinks…


The Robert Frost is the invention of DC bartender Derek Brown for a White House party a few years back, and we first had it at Brown’s amazing speakeasy-style bar, the Columbia Room. If you’re in town and love to drink, you must give it a try. To do otherwise is a big mistake.

Photo Credits: Nole Garey for Oh So Beautiful Paper

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