There’s nothing like a cocktail or two to get everyone in the mood for a party. While purists might argue that mixing Sherry with other ingredients is a waste of good wine, Sherry cocktails have been around since the 17th century.
There were simple blends with vermouth and/or bitters (Adonis), or raw egg and sugar (Sherry Flip), colourful cobblers of sugar, fruit and ice and, my favourite, a take on the Bloody Mary substituting Sherry for vodka (Blood Transfusion). While these sound historically interesting, mixology has come a long way in the last century, and here are my versions of the best Sherry cocktails I’ve tasted in Sydney restaurants. All recipes serve 1, but feel free to multiply – and if you like things a little sweeter, add a touch more sugar syrup (equal parts sugar and water). Fry up some pimientos de padrón to serve with these Sherry cocktails (see video below). ¡Salud!
Rebujito Inspired by MoVida
Rebujito is a popular Spanish drink of Sherry mixed with soft drink. It seems Frank Camorra couldn’t quite bring himself to do that, as the version I had at MoVida Sydney was 75ml Palo Cortado Sherry, 30ml lemon juice and 15ml Crawley’s sugar syrup over crushed ice with a dash of soda, served with a straw.
Jerez Sour Inspired by Tapavino
Traditional sours contain citrus, a sweetener, and often egg white. This easy classic is great with Tapavino’s simple tapas: shake 45ml Medium Sweet Oloroso blend Sherry, 60ml lemon juice, 15ml Licor 43, 15ml sugar syrup and 1 egg white over ice and strain into a sugar-rimmed glass.
Jerez Hit Inspired by Mercado
The Jerez Fix at Mercado uses house-made rhubarb cordial – I use pomegranate molasses for a similar sweet/sour note. Shake 45ml Amontillado Sherry, 45ml gin, 15ml lemon juice, 10ml sugar syrup and 10ml pomegranate molasses over ice and strain into a martini glass.
Enigma Inspired by Momofuku Seiobo – CLOSED
When Ambrose Chiang was sommelier at Momofuku Seiobo, his complex Sherry cocktail aged for 6 weeks (enigmatic indeed!). Here’s my simplified version: combine 30ml Fino Sherry, 10ml each fortified white muscat (such as Rivesaltes), Chartreuse, white rum agricole and lime cordial, add 75ml dry riesling and a strip of lime peel. Serve on the rocks.
Grandma’s Little Helper Inspired by Bishop Sessa – CLOSED
A little of what gets Grandma through the day, says restaurateur Erez Gordon. Muddle a sprig of mint with 30ml lemon juice, add 45ml Manzanilla Sherry, 30ml each bergamot liqueur, peach schnapps, and dry vermouth, and 1 egg white and shake like Grandma’s booty at her grandson’s wedding. Serve in a tea cup garnished with mint.
Published 26 Dec 2016 ~ Updated 06 Dec 2024
Yes, Sherry has been used in cocktails since at least the 17th century.
Classic Sherry cocktails include Adonis (with vermouth and bitters), Sherry Flip (with raw egg and sugar) and a Blood Transfusion (like a Bloody Mary made with Sherry instead of vodka).
Rebujito is a popular Spanish drink combining Fino Sherry with soft drink, often lemonade.
