Contrary to popular opinion, different sherries have different characteristics and the sweet variety just represents a small part of the spectrum. Manzanilla and Fino, for example, are bright, briny, and drier than almost any table wine. The Amontillado and Oloroso types are nutty, woody, and can often stand in for whisky in a cocktail. The lower sugar content also allows sherry to be paired with more complex, savory flavors; a big advantage over unfortified wines. Vermouth, his other love, is an amazingly versatile alcohol that works with desserts, dim-sums, or even prime ribs. At El Lopo, it is served to guests with a cute red cart. “When we pivoted to being an all-outdoors bar (during Covid), one of our servers tracked his steps to a total of seven miles just by walking in and out to grab things on a regular Friday night. The Vermouth cart started as a cooler on wheels to cut down on the number of trips, and as it evolved, we found some opportunities to make it more pretty and fun,” he says.
For as many good ideas as Mr. Azarkman has had, he thinks that there are a lot more opportunities that can still be explored. Unfortunately, the pandemic struck a week before their one-year anniversary which did not leave them with enough time to establish a groove. To him, it feels like they are still a youngster, going through puberty. And though the Covid situation has improved, El Lopo has not yet morphed into an adult. His plan, therefore, is to keep growing, finding better ways to fulfill its potential.
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