30 sherry cocktails

30 Sherry Cocktails – 30 Sherry cocktail recipes to prepare at home

125 years of sherry, brandy de Jerez and vermouth full of diversity thanks to the iconic and genuine solera and criaderas system, allowing us to craft the most diverse and wide collection of personalities, flavors, aromas and sensations.

It is the 19th century when cocktails first appeared in history. Thanks to masters such as Jerry Thomas and other bartenders that decided to register every single recipe they learnt or created we can now enjoy the first classics whether they are accurately crafted or through contemporary riffs. Sherry, brandy and vermouth, as classic beverages, played an important role in the beginning of the cocktail culture.

After 125 years we can certainly state that sherry is part of the cocktail history, as cocktails are part of our 125 years of history too. This concept creates a beautiful triangle of elements that creates a beautiful horizon of new flavors and sensations. That is why we decided today, during our celebration, to share with you a list of 30 sherry cocktails to honor the great bond cocktails and sherry have created throughout these past two centuries. Cocktails now being crafted by great professionals around the US, professionals that have shared with the rest of the world their idea of what Lustau can provide to the beautiful and endless world of mixology.

Types of sherry – Finding the perfect sherry for your cocktail

The great feature about sherry is that you have a wide variety of styles, flavor profiles and multiple nuances that will give you free rein to your imagination and skills. Whether you prefer smooth and sweet cocktails or spirit forwarded ones, sherry invariably works as the ingredient that will unite any kind of ingredient in your cocktail or crafted recipe.

The countless possibilities sherry can provide us in cocktails can be also applied when taking sherry to the table, as a table wine. Both applications, however, require at least knowing how each sherry style combine with each ingredient. This is a long, beautiful personal journey that will probably take you to new horizons, new sensations, and experiences, expanding your culinary expertise. Thankfully, great sommeliers and bartenders around the world have discovered many combinations by trying sherry wine with lots of different ingredients, spirits, juices, spices, or sauces, creating a vast movement that welcomes sherry in any type of cuisine or cocktail. Today we have gathered the basics about how mix the full list of sherry in cocktails. Check below which types of sherry style fits with your taste and favorite style of cocktail!

  • Fino/ Manzanilla: (15% ABV on average)
    • Spirits: mezcal, vodka, gin, tequila, white and younger aged rums or pisco.
    • Works well with herbs, dry vermouths, maraschino, honey, apples, and citrus fruit.
    • Cocktail suggestions: 50/50 martini, mojito, daiquiri, margarita, highballs, …
  • Amontillado: (18% ABV on average)
    • Spirits: Just about everything. From white to aged spirits. Amontillado is the most versatile of all the sherry styles.
    • Works well with amaro, curacaos, seasonal berries (especially red ones like strawberries and raspberries), dry and sweet vermouths, fig, apricot, stone fruits, herbs, and mint.
    • Cocktail suggestions: Manhattan and old-fashioned variations, modifier in daiquiris, sherry cobblers with fruits, Collins style drinks, …
  • Oloroso and Palo Cortado: (20% ABV on average)
    • Spirits: Full bodied brown spirits, such as whisk(e)y, scotch, bourbon, brandy de Jerez, aged tequila, or aged rum.
    • Works well with stone fruits, red fruits, sweet vermouths, amaro, plums, figs, chocolate, and coffee.
    • Cocktail suggestions: Manhattan and old-fashioned variations, sherry cobblers, Adonis, Hot Toddy, …
  • Medium and Cream: (20% ABV on average)
    • Spirits: Full bodied brown spirits, such as whisk(e)y, scotch, bourbon, brandy de Jerez, aged tequila, or aged rum. Gin can bring a fresh citrusy lift as well such as in a Martinez riff, for instance.
    • Works well with vermouths and amaro, Campari, stone fruits like, apricot and peach, citrus, honey, fig, fresh herbs like verbena and basil and mint, aromatic spices like cinnamon, nutmeg, and pepper, earl grey tea.
    • Cocktail suggestions: East India Negroni, manhattan and old-fashioned variations, punches, flips, fizzes, sours, …
  • PX and Moscatel: (17-20% ABV on average)
    • Spirits: Full bodied brown spirits, such as whisk(e)y, scotch, bourbon, brandy de Jerez, aged tequila, or aged rum. The aromatics of pisco work well with moscatel. Gin and moscatel make a nice combo as the floral aromatics of the moscatel play well with those in gin.
    • Works well with with vermouths, amaro, curaçao, seasonal fruits, apple, ginger, fig, date, citrus, cherry, stone fruits, etc.
    • Cocktail suggestions: Manhattan and old-fashioned variations, as a sweetening modifier in sherry cobblers and shaken cocktails like daiquiris and sours, flips, fizzes, nogs, Collins style drinks.

30 Sherry Cocktails – Full list of the best sherry cocktails

Check below 30 recipes to start your journey through this amazing cocktail trip

“Aldwych” Navy Gin cocktail with Sherry

Navy Gin cocktail with Sherry

Difficulty: Simple

Ingredients

  • 1.5 oz Lustau Vermut Rojo
  • 1.5 oz Navy Gin
  • .75 oz Sloe Gin

Recipe

  1. Add the gins and Lustau Vermut Rojo to a mixing glass filled with ice, and stir until well-chilled.
  2. Strain into a rocks glass filled with large ice cubes.

Full recipe here

“Pascua Florida” Bigallet China cocktail with Sherry

Bigallet China cocktail with Sherry

Difficulty: Medium

Ingredients

  • 1/2oz. Lustau Brandy de Jerez Solera Gran Reserva
  • 1/2 oz. Lustau Don Nuño Oloroso Sherry
  • 1/4 oz. Bigallet China China
  • 1/4 oz Giffard’s Crème de Pêche
  • 1/4 oz of Demerara syrup
  • 6 dashes of Peychaud Bitters

Recipe

  1. Chill Nick & Nora cocktail glass with pebbled ice.
  2. Add Lustau Brandy de Jerez Solera Gran Reserva, Lustau Don Nuno Oloroso Sherry, Bigallet China China, Giffard’s Crème de Pêche, Demerara syrup and Peychaud Bitters to mixing glass.
  3. Add ice and stir until proper dilution is reached. Discard pebbled ice from Nick & Nora glass and pour the cocktail from the mixing glass into the chilled glass.
  4. Gently use dropper to add 3-4 drops of pistachio oil to the cocktail for aesthetic and flavor

Full recipe here

“Brick and stone” Rothman & winter apricot liqueur cocktail with Sherry

Rothman & winter apricot liqueur cocktail with Sherry

Difficulty: Medium

Ingredients

  • 1.5 oz Lustau Don Nuño Dry Oloroso Sherry
  •  .75 oz Lustau Vermut Rojo
  • .5 oz apricot liqueur (preferably rothman & winter)
  • .5 oz lemon
  •  .5 oz thyme simple
  • 1 egg white

Recipe

  1. Thyme simple. Add 400 grams boiling water, 400 grams pure can sugar, and 2 oz thyme. Stir to dissolve sugar and let cool at room temperature. Once completely cool strain thyme out.
  2. Shake and strain

Full recipe here

“La Flor” Frangelico cocktail with Sherry

Frangelico cocktail with Sherry

Difficulty: Easy

Ingredients

  • 7 Drops Bittermens’ Xocolatl Mole Bitters
  • .50 oz. Frangelico
  • .75 oz. Lejay Creme de Cassis
  • .75 oz. Lustau Escuadrilla Rare Amontillado Sherry
  • 1.25 oz. Lustau Brandy de Jerez Solera Gran Reserva

Recipe

In a Mixing Glass:

  1. Stir All Ingredients until properly diluted and cold.
  2. Pour over a Large Cube in Rocks Glass.
  3. Garnish with Orange Peel and Grated Nutmeg.

Full recipe here

“The Promise of Sweetness” Simple vermut and Manzanilla cocktail

Simple vermut and Manzanilla cocktail

Difficulty: Easy

Ingredients

  • 6 drops green olive brine
  • 1/2 oz Lustau Don Nuño Oloroso Sherry
  • 1 oz Lustau Vermut Blanco
  • 1 1/2 oz Lustau Papirusa Manzanilla Sherry

Recipe

In a Mixing Glass:

  1. Add all ingredients to a mixing glass, add ice and stir.
  2. Strain into Nick and Nora.
  3. Garnish with Bay Leaf and olive oil drops.

Full recipe here

“Mother of Judges and Princes” Rose hip infused Amontillado Escuadrilla cocktail

Rose hip infused Amontillado Escuadrilla cocktail

Difficulty: Hard

Ingredients

  • 1 oz Rose hip infused Amontillado Escuadrilla (please see below for recipe)
  • .75 oz Olive oil washed Brandy de Jerez Solera Reserva (recipe below)
  • .5 oz Vermut Rojo reduction (recipe below)
  • .5 oz Black currant juice
  • .25 oz Lemon juice
  • .5 oz Egg white
  • Barspoon fish sauce caramel (recipe below)

Recipe

1. Rose hip infused Amontillado Escuadrilla: combine 1 cup Amontillado and 3 rose hip tea bags at room temperature for 2 hours; strain.
Olive oil washed Brandy de Jerez: combine .5 cup Brandy de Jerez and 2 tablespoons good, fruity Spanish olive oil; freeze for 3 hours and strain.
Vermut Rojo reduction: Combine 1 cup Vermut Rojo with a 4″ cinnamon stick in a saucepan; bring to a boil, and simmer until reduced by half. Once reduced remove cinnamon stick, add 3 oz clover honey, and heat gently until dissolved.
Fish sauce caramel: Combine 16 oz palm sugar and 8 oz water in a saucepan and heat until sugar breaks up and dissolves. Add 1 teaspoon crushed black pepper, 4 oz fish sauce, and 2 oz black vinegar; let simmer for 15 minutes and strain.

Full recipe here

“Bamboo Torch” Tempus Fugit Crème de Banane cocktail with Oloroso

Tempus Fugit Crème de Banane cocktail with Oloroso

Difficulty: Medium

Ingredients

  • 1.5 oz Lustau Oloroso Don Nuño Sherry
  • 1 oz Lustau Vermut Blanco
  • 0.5 oz Tempus Fugit Crème de Banane liqueur
  • 1 eyedropper Bittercube Orange bitters
  • 5 drops 25% saline solution

Recipe

  1. Combine all ingredients in mixing glass.
  2. Stir until appropriately diluted.
  3. Strain into Nick and Nora glass.

Full recipe here

“Fast forward” Banana infused lustau brandy cocktail with Amontillado

Banana infused lustau brandy cocktail with Amontillado

Difficulty: Hard

Ingredients

  • 1 oz Lustau Los Arcos Amontillado Sherry
  • 1.5 oz banana infused Lustau Brandy de Jerez Reserva
  • 1 oz acidified charred pineapple syrup
  • .5 oz fresh pineapple juiced with skin
  • .25 oz Giffard creme de cacao
  • .25 oz sucrose ester water

Recipe

  1. Shake and strain into a coupe style glass

Full recipe here

“Streets of Old New York” Cruzan Blackstrap rum cocktail with Sherry

Cruzan Blackstrap rum cocktail with Sherry

Difficulty: Medium

Ingredients

  • 1.25 oz Lustau Almacenista Manuel Cuevas Jurado Manzanilla Sherry
  • 1.25 oz Lustau Los Arcos Amontillado Sherry
  • .5 oz Wolffer Estate verjus
  • 1 tsp Pineapple syrup*
  • .5 tsp Cruzan Blackstrap rum
  • .5 tsp demerara syrup**

Recipe

  1. Combine all ingredients in a mixing glass
  2. Stir and strain into a chilled Nick and Nora glass with additional dividend

*cut one pineapple into 1x1x1 cubes
add 1 quart of sugar per pineapple
macerate for 3 hours
blend with an immersion blender
strain through a colander
strain through a chinois

**in a pot over low heat, combine 2 parts demerara sugar to 1 part water and stir until all sugar has dissolved

Full recipe here

“Saw Red” Campari cocktail with Vermut Rojo

Campari cocktail with Vermut Rojo

Difficulty: Easy

Ingredients

  • 1.5 oz Lustau Vermut Rojo
  • 1 oz Clairin Le Rocher
  • 0.75 oz Campari
  • 3 dashes of Chocolate Bitters

Recipe

  1. Chill a decorative rocks glass with ice. In a separate mixing glass, combine 1.5oz Lustau Vermut Rojo, 1oz Clairin Le Rocher 0.75oz Campari, and 3 dashes of Chocolate Bitters.
  2. Stir until thoroughly chilled then strain over a large block set in the chilled rocks glass.

Full recipe here

“Andalucia No. 2” Michelberger Forest cocktail with Sherry

Michelberger Forest cocktail with Sherry

Difficulty: Easy

Ingredients

  • 1 1/2 Lustau Almacenista Cayetano del Pino Palo Cortado de Jerez
  • 3/4 oz Michelberger Forest Liqueur
  • 3/4 oz Freshly squeezed lemon juice
  • 1/2 oz Orgeat
  • 1/4 oz Freshly squeezed orange juice
  • 1 egg white
  • 3 dashes All Spice Dram

Recipe

Jigger all ingredients into a shaker and shake until egg whites have emulsified (about 15 seconds). Add ice and shake until desired dilution has been reached (about 10 seconds). Double strain liquid into a coupe glass, and garnish with grated nutmeg and dehydrated frosted orange.

To make orgeat start by measuring 8 ounces of blanched almonds and 16 ounces of water. Add those to a pot and put on a stove over low heat until the water has reduced to half or close to twenty minutes, while stirring every minute or two to prevent the almonds from sticking to the bottom of the pot. Remove from heat and let it cool down. Once the mixture has cooled off, pour it into a blender and blend for five seconds or just enough for the almonds to be in smaller pieces. After that, strain it through a cheesecloth into a sellable container and add twice the amount of sugar of what the almond-water mixture is, the amount of sugar should be close to 24 ounces. Lastly, add 3 drops of rose water and 3 drops of orange blossom water to the final mixture to complete the desired flavor profile of the orgeat.

Full recipe here

“Mi Hogar Lejos De Casa” Spiced Peach Soda cocktail with Sherry and Brandy

Spiced Peach Soda cocktail with Sherry and Brandy

Difficulty: Hard

Ingredients

  • 1oz Lustau Los Arcos Amontillado Sherry
  • 1 oz Lustau Brandy de Jerez Solera Gran Reserva
  • 4 oz Spiced Peach Soda

Recipe

  1. Place ingredients into a soda carbonation rig
  2. Carbonate, shake and strain into a highball glass with rectangular ice
  3. Garnish with a Kaffir Lime Leaf and Dehydrated Peach/ Tonka Dust

Spiced Peach Soda
Juice 8 yellow peaches and place into an isi. Add 5 grams lemon balm, 5 grams lemon verbana, 1 teaspoon grated tonka bean, the zest of one lime and 10 grams of reduced salted px syrup.

Reduced Salted PX Syrup
Take one bottle of Pedro Ximenez San Emilio and reduce by half. Add one tablespoon of salt and stir until dissolved.

Full recipe here

“Blush and Bashful” Manzanilla and tomato cocktail

Manzanilla and tomato cocktail

Difficulty: Medium

Ingredients

  • 1.5 oz. Lustau Papirusa Manzanilla Sherry
  • .75 oz. Lustau Vermut Blanco
  • .75 oz. Tomato, Watermelon, Cilantro Shrub
  • .75 oz. Lemon juice
  • 21 drops Peychaud’s Bitters

Recipe

  1. Add all ingredients to tin
  2. Shake with ice
  3. Double strain to coupe

Full recipe here

“Franchement” Jacques Esteves Cognac cocktail with Sherry

Jacques Esteves Cognac cocktail with Sherry

Difficulty: Easy

Ingredients

  • 2oz Jacques Esteves Cognac Hors d’Age
  • .5oz Lustau East India Solera Sherry
  • 25oz Lustau Don Nuño Oloroso Sherry
  • .25oz Liber & Co. gomme syrup
  • One dropper of Crude Sycophant Orange & Fig Bitters

Recipe

  1. Add all ingredients to mixing glass
  2. Stir with ice until proper dilution
  3. Strain to Tequila glass (or similar fluted glass)

Full recipe here

“Bailaora” Raspberry cocktail with Sherry

Raspberry cocktail with Sherry

Difficulty: Easy

Ingredients

  • Lustau Papirusa Manzanilla Sherry (1.5oz)
  • Lustau Sweet Vermut (1oz)
  • Heeling Cherry (1/2oz)
  • Lemon Juice (1/3oz)
  • Fresh Raspberry 3-5 each(depends on how big)

Recipe

  1. Muddled raspberries in the shaker then all ingredients into shaker shake then pour into cocktail glass.
  2. No need double strain.

Full recipe here

“The Fall Of Man” Tequila blanco cocktail with Manzanilla

Tequila blanco cocktail with Manzanilla

Difficulty: Easy

Ingredients

  • 2oz Lustau Papirusa Manzanilla Sherry
  • 0.75oz Fresh squeezed Lime Juice
  • 0.75oz orgeat
  • 0.5 blanco Tequila
  • 2 Green Apple slices thinly cut

Recipe

  1. Pour the measured ingredients into the shaker
  2. Add the apple slices
  3. Add ice shake vigorously double strain into a Nick and Nora

Full recipe here

“Tiqui-Taca Trance” Rhum JM Gold cocktail with Sherry

Rhum JM Gold cocktail with Sherry

Difficulty: Medium

Ingredients

  •  3/4 oz Lustau Los Arcos Amontillado Sherry
  • 1/2 oz Lustau Brandy de Jerez Solera Reserva
  • 1/2 oz Rhum JM Gold
  • 3/4 oz bbq pineapple syrup
  • 3/4 oz fresh lemon juice
  • 3 dashes Angostura Bitters

Recipe

  1. To make the bbq pineapple syrup, take the cores of two pineapples and heavily sear them on all sides in a non-stick pan until caramelized on all sides.
  2. Blitz these in a blender with one pint of warm 2:1 by volume syrup made with white sugar, on low for 30 seconds.
  3. Let rest for 15 minutes.
  4. Strain out the solids and add a heavy pinch of salt. Refrigerate for up to 30 days.

Full recipe here

“Eve Was Right” Calvados cocktail with Sherry

Calvados cocktail with Sherry

Difficulty: Medium

Ingredients

Recipe

  1. Add all ingredients to tin
  2. Shake with ice
  3. Strain to coupe

Full recipe here

“Amigos Enamorados” Simple Moscatel Sherry cocktail

Simple Moscatel Sherry cocktail

Difficulty: Easy

Ingredients

  • 1 1/2 oz Lustau Brandy de Jerez Solera Gran Reserva
  • 1/2 oz Lustau Vermut Blanco
  • 1/2 oz Lustau Emilín Moscatel Sherry
  • 1/2 oz Bittermens Tepache
  • 2 dashes Angostura Bitters

Recipe

  1. Combine all ingredients in a mixing glass
  2. Add ice
  3. Stir
  4. Strain into a chilled coupe
  5. Strain out the solids and add a heavy pinch of salt. Refrigerate for up to 30 days.

Full recipe here

“Andalusia Afternoon” Spanish gin and amontillado cocktail

Spanish gin and amontillado cocktail

Difficulty: Easy

Ingredients

  • 1-1/2 oz Spanish Gin (with lots of botanical flavors)
  • 1-1/2 oz Lustau Los Arcos Amontillado Sherry
  • 1 oz apricot liquor
  • 1 T lemon juice
  • 3 dashes of cherry bitters

Recipe

  1. Add each ingredient to a cocktail shaker.
  2. Add 1/2 cup of crushed ice and shake vigorously for a few seconds.
  3. Strain into a coupe cocktail glass.
  4. Garnish and serve.
  5. Makes 1 serving.

Full recipe here

“Blooming Thistle” Sherry cocktail with Manzanilla

Sherry cocktail with Manzanilla

Difficulty: Hard

Ingredients

  • 1.5oz Artichoke Infused Lustau Manzanilla Papirusa Sherry*
  • 1.5oz The Macallan Sherry Oak 12 Years Old
  • .5oz Rich (2:1) Demerara Syrup
  • 1 Barspoon New Deal Distillery ‘Mud Puddle’ Bitter Chocolate
  • 2 Dash Scrappy’s Black Lemon Bitters

Recipe

  1. Add all ingredients to a mixing glass and follow instructions for cocktail garnish.
  2. Add ice while the rocks glass is being infused with smoke and stir until properly chilled and diluted – around 45 seconds with good ice.
  3. Gently strain into the prepared glass, avoiding ‘pushing’ out the smoke.
  4. Serve table side for best results.

Full recipe here

“Reverse adonis” Adonis based cocktail with sherry

Adonis based cocktail with sherry

Difficulty: Easy

Ingredients

Recipe

  1. Stir and serve up on a coupe or Nick and Nora glass
  2. Express an orange peel and discard

Full recipe here

“Quixote” Sherry and tequila cocktail

Sherry and tequila cocktail

Difficulty: Medium

Ingredients

  • 1.5 ounces strawberry infused El Tesoro Reposado tequila
  • 0.75 Lustau Don Nuño Oloroso Sherry
  • 0.75 ounce red bell pepper syrup
  • 0.5 ounce lemon juice 3 drops of black pepper tincture, 20% potency

For the strawberry infused tequila: 1 liter of El Tesoro Reposado, 1 pound of strawberries. Steep for 24 hours. For the red bell pepper syrup: juice 3-4 red bell peppers and weigh the yielded juice, then combine with equal parts white sugar by weight.

Recipe

  1. Combine ingredients in a shaker.
  2. Then shake vigorously.
  3. Strain into a chilled Nick and Norah cocktail glass.

Full recipe here

“Jazz & Espionage” Vermut and Amontillado cocktail

Vermut and Amontillado cocktail

Difficulty: Medium

Ingredients

  • .75 oz Lustau Vermut Blanco
  • 1.25 oz Lustau Los Arcos Amontillado Sherry
  • .5 oz lime juice
  • .5 oz sesame sage syrup
  • .75 fresh apple juice or apple cider from a tart apple.
  • 6 drops of Castelvetrano olives brine
  • 2.5 oz club soda

Recipe

  1. Add all ingredients (except for the club soda) to shaker tin.
  2. Whip aka use a little bit of ice or one large cube and hard shake.
  3. Strain into a collins glass filled with ice.
  4. Sesame sage syrup: Toast sesame seeds for one minute on medium while mixings. Add one cup of sugar to one cup of water and bring to simmer. Add ten large sage leaves. steep for ten minutes. Cool and fine strain.

Full recipe here

“Distant Beaches” Bourbon and sherry cocktail

Bourbon and sherry cocktail

Difficulty: Medium

Ingredients

  • 25 oz Lustau Jarana Fino Sherry.
  • 1.25 oz Bonded Bourbon.
  • .5 oz Lemon juice.
  • .5 oz Cinnamon syrup.
  • .5 oz Orange Curaçao.

Recipe

  1. Shake and strain into Double Rocks glass with Cubes.
  2. Then garnish.

Full recipe here

“It’s Never too Late” Sherry cocktail with añejo tequila

Sherry cocktail with añejo tequila

Difficulty: Hard

Ingredients

Recipe

  1. Place all ingredients in a shaker tin and whip with one ice cub until dissolved.
  2. Stain into glass and top with crushed ice.
  3. Blackberry Gum Syrup: In a blender add 500g of pure granulated sugar, 500g water, and 15g of gum arabic. Blend until unified.
  4. Pour gum syrup in a heat safe bag and add 250g of fresh blackberries.
  5. Place bag in a water bath at 125 degrees for 2 hours.
  6. Sous Vide method.
  7. After 2 hours double strain and chill. Citric Acid: 1 part citric acid 10 parts water

Full recipe here

“Rebujito de Uva” Sherry and Ginger beer cocktail

Sherry and Ginger beer cocktail

Difficulty: Easy

Ingredients

  • 2 oz Lustau Manzanilla Papirusa
  • .75 oz Fresh Pressed lemon
  • .5 oz Ginger syrup*
  • Black Grapes, bunch (freeze some for garnish)
  • 1.5 oz Ginger Beer
  • .25 oz Lustau Vinagre al Pedro Ximénez

Recipe

  1. In a mixing tin, gently press a dozen black grapes to break the skins.
  2. Add Manzanilla Papirusa sherry, lemon juice, ginger syrup, and ice.
  3. Shake vigorously to yield juice from broken grapes.
  4. Fine strain in a chilled highball glass filled with large cubed ice, top with ginger beer.
  5. Drizzle the Vinagre al Pedro Ximénez slowly on top.
  6. Garnish with cluster of frozen grapes, lemon wheel, and finely sliced ginger.

* To prepare ginger syrup add finely chopped peeled ginger equal in weight to the sugar in a 2:1 simple syrup formula, simmer, cool, strain

Full recipe here

“Ashore de Jerez” Pineapple Lustau Puerto Fino cocktail

Pineapple Lustau Puerto Fino cocktail

Difficulty: Medium

Ingredients

  • 2.25 oz Lustau Fino del Puerto – 24 hr maceration of pineapple trimmings/pulp (saved from juicing for the bar) strained/filtered.
  • .5 oz. Lemon Juice
  • .25 oz. Apricot Liqueur
  • .75 oz. Hickory Smoked Honey Syrup (Honey smoked 3 hrs. with hickory, 3:1 honey:water)

Recipe

  1. Shake hard
  2. Strain
  3. Serve up

Full recipe here

“Mellifera Verde” Coqueral Vsop calvados and Sherry cocktail

Coqueral Vsop calvados and Sherry cocktail

Difficulty: Easy

Ingredients

  • 1.5 oz Coqueral Vsop calvados
  • 1.0 oz Lustau Los Arcos Amontillado Sherry
  • 0.25 oz Dolin dry vermouth
  • 0.25 oz Sidetrack nocino liqueur
  • 0.25 oz Chamomile-sage, honey syrup
  • 1 dash black pepper tincture

Recipe

  1. Mix all ingredients in a mixing glass with ice.
  2. Stir for 10 seconds.
  3. Strain into a double old fashioned glass with a large ice cube.

Full recipe here

“The Silent Partner” Scotch Whisky cocktail with Sherry

Scotch Whisky cocktail with Sherry

Difficulty: Easy

Ingredients

  • 1.25 oz Glenmorangie La Santa Sherry Cask 12 Tear Scotch Whisky
  • 1.0 oz Lustau ‘Don Nuño’ Oloroso Sherry
  • .75 oz Fig & Saffron Spiced Lustau Solera Gran Reserva Brandy*
  • 1 oz Blend of Lustau Vermut Blanco and Lustau Vermut Rojo
  • 2 Dashes Bittercube Trinity Bitters
  • 1 Dash Sea Salt & Black Pepper Tincture

Recipe

Season a Nick & Nora cocktail glass with ice and 1/4 oz Lustau Pedro Ximenez Jerez San Emilio Solera Reserva

In a mixing glass combine:
1.25 oz Glenmorangie La Santa Sherry Cask 12 Tear Scotch Whisky
1.0 oz Lustau ‘Don Nuño’ Oloroso Sherry
.75 oz Fig & Saffron Spiced Lustau Solera Gran Reserva Brandy*
1 oz Blend of Lustau Vermut Blanco and Lustau Vermut Rojo
2 Dashes Bittercube Trinity Bitters
1 Dash Sea Salt & Black Pepper Tincture
Stir until chilled and properly diluted
Discard ice and PX Sherry from Nick & Nora Glass
Strain cocktail into glass and garnish.

*Fig & Saffron Spiced Lustau Solera Gran Reserva Brandy:
Ingredients:
750 ml Lustau Solera Gran Reserva Brandy
2 cups dried figs
12 quarter sized slices of ginger
1 tablespoon grated ginger
1 teaspoon saffron strands
Zest of 1 orange
1/2 vanilla bean split & scraped

Recipe:
Combine all ingredients in a jar and allow to sit for 2-3 days or until all flavors are well incorporated

Full recipe here

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