How to Make Splendid Sherry Cocktails

by Concha Hierro
sherry cocktails for sherry week

Sherry’s enormous diversity of styles, flavours and aromas provides endless creative possibilities for bartenders all over the world. Fortified wines – both dry and sweet – grown near the city of Jerez de la Frontera in Andalusia, Spain, have been used in Sherry cocktails since the 19th century. In fact, the Sherry Cobbler is believed to be one of the most popular cocktails of the early 20th century, according to the 1888 edition of Harry Johnson’s Bartenders’ Manual.

But this is just one of the many Sherry cocktails out there. So to celebrate Sherry Week, we’re sharing some simple tips and recipes to make your own delicious Sherry cocktails at home.

Fino & Manzanilla

TIPS: Fino goes especially well with light flavours, aromatised wines, or other fortified wines, and also with white spirits such as vodka, white rum, white tequila and gin. It also works very well with herbal and floral notes, such as elderflower. It always tastes best in an unshaken drink. Manzanilla works well with a herbal touch from ingredients such as cucumber, celery or fennel.

RECIPES:

  • Apple Rebujito

Take 6 or 7 mint leaves, add approximately 60 ml of fino, 30 ml of gin, 150 ml of apple juice, 145 ml of lemon juice, and 145 ml of ginger syrup. Finally, pour in 80 ml of soda or sparkling water. And voilá! You’ve just made yourself a delicious rebujito!

  • Patio de luz

Pour some ice into your cocktail shaker with about 30 ml of manzanilla, 2 scoops of pineapple sorbet and 145 ml of grenadine syrup. Finally, add about 85 ml of Champagne and you have Luis Gil’s Patio de luz. Enjoy!

rebujito sherry cocktails
  • Adonis

Here’s another smashing sherry cocktail from the early 20th century. Put ice in your shaker, add 40 ml of fino, 40 ml of red vermouth, a dash of orange bitters and, as a finishing touch, a twist of lemon.

Amontillado & Palo Cortado

TIPS: Both pair very well with drinks such as dark rum, tequila reposado, brandy, bourbon and any other drink with a hint of vanilla, toffee, caramel or sweet spices from barrel ageing.

RECIPES:

  • Sherry Cobbler

This is the traditional cocktail that was so popular in nineteenth-century America. In a mixing tin, muddle a lemon wedge with 2-3 small strawberries or raspberries. Add 70 ml of amontillado, 20 ml of simple syrup, a small handful of crushed ice and shake.

  • Lust for life

To prepare this cocktail based on palo cortado, pour 15 ml palo cortado, 40 ml mezcal, 20 ml horchata syrup and15 ml pineapple juice in a cocktail shaker filled with ice. Shake and strain into a rocks glass. Finish off with a dusting of cocoa powder.

sherry cobbler

Oloroso

Oloroso calls for dark, full-bodied spirits, aged for a long time in smoked wood, with hints of caramel, honey, dried fruits and spices. Whisky, rums, brandies and aged tequilas are all perfect candidates.

  • Artist’s Special

To make this early-twentieth-century cocktail, you’ll need to add 30 ml of oloroso to your shaker, 15 ml of freshly squeezed lemon juice, 15 ml of redcurrant syrup and 30 ml of whisky. Mix well, shake and garnish with a twist of lemon.

Medium & Cream

Both work very well with full-bodied spirits such as bourbon, aged rum and brandies.

  • East India Manhattan

Put some ice in your shaker, add 30 ml of your favourite cream, 60 ml more of bourbon, 2 dashes of angostura bitters, 15 ml of freshly squeezed lemon juice, shake well and, at the end, add a little lemon peel.

East India Manhattan

Pedro Ximénez & Moscatel

Both are the best companions for spirits like aged rum, tequila and brandy. And given their sweetness, they both work as excellent substitutes for syrups.

  • Arawak

This is an adaptation of the cocktail that appeared in the 1953 Trader Vic’s Bartender Guide. To make it, put 15 millilitres of Pedro Ximénez in your glass, add 60 ml of Jamaican rum, 2 dashes of orange bitters and, finally, an orange twist. Stir well and enjoy!

  • Moscatel Sour

Enjoy this treat at home with a little ice. Pour 15 ml of Moscatel wine, 30 ml of rosemary syrup, 30 ml of freshly squeezed lemon juice and 20 ml of egg white in a mixing tin with ice. Shake vigorously for 10 seconds and pour into a cocktail glass. Garnish with three drops of Angostura bitters. Cheers!

Translated by Chelsea Cummings from Concha Hierro’s original Spanish article: Guía para preparar tus cócteles con vinos de Jerez.

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