The sweet blended sherry that carried Bristol's name around the world, born of the city's centuries-old Spanish wine trade and now enjoying a revival over ice with a slice of orange.
Where to eat it: 2 restaurants across 1 city.
Bristol's merchants shipped Spanish wine up the Avon from the Middle Ages, and by the 1700s the city's cellars were blending their own styles. Bristol Milk came first; in 1882 Harveys christened a richer blend Bristol Cream, and the blue bottle became one of Britain's most exported drinks. The cellars under Denmark Street bottled it for generations, and the city's tapas bars still keep the sherry habit alive.
Common allergens: Sulphites
Tip from the editors. Serve it over ice with orange rather than warm from the sideboard; chilling tightens the sweetness and turns a dusty digestif into an aperitif.
Bravas has run its candlelit Cotham Hill tapas bar since before Bristol's small-plates boom, sending staff on yearly trips to Spain to research suppliers.
Signature: Tortilla, Patatas bravas
Order: Tortilla, boquerones and the croquette of the day, with a glass of fino.
Tip: Window seats and the bar are held for walk-ins, so turn up early rather than despairing at the online book.
Gambas cooks seafood-first Spanish tapas above the harbour at Wapping Wharf in Bristol, a Valencia-inspired sister venue to Cotham Hill's Bravas.
Signature: Monkfish and sobrasada Valencian rice, Gambas pil pil
Order: The signature monkfish and sobrasada Valencian rice, with gambas pil pil to start.
Tip: Run by the same husband-and-wife team as Bravas; the upper-deck terrace looks straight down the Floating Harbour.
More cities are in research. Want bristol cream sherry covered somewhere specific? Tell us where you want to eat.