I first tried a Sherry Sour at a tiny tapas bar tucked down a side street in Madrid, and I swear it completely changed my mind about sherry. Until then, I’d dismissed it as “that ancient bottle collecting dust in my grandmother’s cabinet” – apologies to her! Let’s just say, I ate my words with that first sip.
The Sherry Sour’s history is a blend of Spanish tradition and cocktail evolution. Spain has been perfecting fortified wines since the 16th century, but it wasn’t until bartenders began riffing on classic sours (think whiskey sour, circa 1860s) that sherry got its chance to shine in a cocktail glass. The result? An unexpectedly delicate, layered drink – lighter than most boozy sours, yet just as satisfying.
Strength & Profile
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What keeps me coming back is that first bright burst of lemon, followed by the sherry’s gentle nutty finish lingering softly. It’s a sophisticated sip without any pretension. On sticky summer nights, I’ll batch a pitcher for friends on the patio, and no exaggeration – they vanish in record time.
Ingredients & Glassware
- 2 oz Amontillado sherry (go Fino if you like it really dry)
- ¾ oz freshly squeezed lemon juice (seriously, no bottled shortcut!)
- ½ oz simple syrup
- 1 egg white (entirely optional, but oh, that silky foam)
- Several dashes Angostura bitters
- Lemon twist, for garnish
- Ice
Rocks glasses are my go-to here, but if you want to get a bit fancier, serve it up in a coupe. The extra-wide rim really does justice to the drink’s aroma.
How to Make
- Pop the sherry, lemon, simple syrup, and egg white (if you’re using it) into a shaker. Shake hard – no ice yet! – for about 10 seconds. You’re building up that foamy froth.
- Add ice and shake again, fiercely, until your hands are freezing and you’re questioning your life choices. (My arms always ache a bit here, but it’s worth it.)
- Strain into your chosen glass. Over fresh ice if you must, but straight up is also lovely.
- Dash bitters across the top and finish with a swirly lemon twist.
Learn from my early mistakes: too much simple syrup, and you’re drinking a weird lemon milkshake. Start small. The charm here is in the tart-sweet balance.
As for snacks – I usually tuck in some salty manchego, a bowl of marcona almonds, or slivers of jamón. Try it with fried calamari or anchovies if you’re feeling bold; the drink’s acidity sings with anything rich.
Feeling creative? Swap in a different sherry. Oloroso will make it bolder, almost earthy; PX will turn it into dessert in a glass. Lime juice, orange liqueur – a little twist, a whole new personality.
Skipping the booze? I mix cloudy apple juice with a slug of good vinegar and a lemon wedge. It won’t fool a sherry aficionado, but it’s bright, crisp, and every bit as refreshing.
Final pro tip, learned the hard way: sherry’s sweetness varies wildly by style. Taste your mix before pouring and adjust your syrup. Trust me – your palate (and your friends) will thank you.
