What’s In My Liquor Cabinet – Dessert Wine


Sometimes you end up with a bottle of wine you don’t know what to do with. After tasting a bunch of exceptional wines from Colorado’s own Sutcliffe Vineyards, our parting gift was the Doce Pecado, a quality dessert (port) wine made from Cabernet and fortified with a 10 year old brandy. I do have somewhat of a sweet tooth, but it is reserved only for certain guilty pleasures: tiramisu, macaroons (the coconut ones- not to be confused with crappy French meringue sandwiches), and banana pudding. As it turns out, dessert wine is not one of those pleasures. With that said, the Doce Pecado is a fantastic substitute for sweet vermouth in a cocktail, and mixing with a high proof whiskey certainly combats the original level of sweetness. The name of the wine literally translates to “Twelve Sin” in Spanish, the language spoken by Cortez, a conquistador that the town this vineyard calls home is named after. Adding the Wild Turkey tacked on one more sin, hence the name of this cocktail.

Thirteen Sins Manhattan

  • 2 oz. Wild Turkey 101 proof straight rye whiskey
  • 1 oz. Sutcliffe Vineyards Doce Pecado dessert wine
  • 2 dashes Angostura bitters
  • 1 barspoon Luxardo maraschino liqueur
  • 1 barspoon Cynar

Method: Add all ingredients to a mixing glass over ice and stir until chilled. Strain into an ice cold coupe. Garnish with a brandied cherry on a pick.


About Jim Halligan

Jim is a modern day conquistador. When not teaching his three parrots to speak Italian, he spends time poking flags in things and calling them his own.