Bank on Spain’s fortified white wine, sherry, for a year-round cocktail supply.
Sherry comes in various forms — sweet, savory, and salty. From dry and acidic fino to sweet and savory oloroso, a pour of sherry brings balance to cocktails with a wide spectrum of flavors. A timeless and exciting elixir, sherry is a magic ingredient many bartenders have in their back pockets to bring about delectable taste to a drink with minimalistic efforts. So, what are you waiting for? Try your luck with one of these recipes for a sherrylicious episode.
Tinto de Verano Riff
Recipe by Griffin Cox
Named after a British poet traveling across Spain, Tinto de Verano Riff is a magnificent mix of cold-brew coffee, sherry, lemon, red wine, and tonic. The Lustau East India Solera Sherry brings sweet nuances to manage a bitter and tangy palate.
2 oz full-bodied Spanish grenache (Try Familia Bastida Paraje de Titos Garnacha)
½ oz Lustau East India Solera Sherry
¾ oz cold-brew coffee
Scant ½ oz rich simple syrup (2:1 brown sugar to water)
¼ oz fresh lemon juice
Add the first 5 ingredients to a shaker and shake with ice for 5 seconds. Double strain into an ice-filled glass and top with tonic water.
Recipe by The Spruce Eats
Gaining popularity in the 1880s, the Sherry Cobbler is a classic cocktail that never goes out of fashion. Sweet seasonal berries and tangy oranges add a refreshing element to the drink.
4 oz of sherry (Try La Cigarrera Manzanilla)
3 orange slices
1/2 oz simple syrup
Fresh seasonal berries
Gather the ingredients. Place the sherry, orange slices, and syrup into a cocktail shaker filled with ice cubes. Shake well. Pour into a tall glass filled with crushed ice. Garnish with a pile of fresh berries. Serve with a straw and enjoy.