Though sherry is technically a wine, increasingly it’s showing up as a cocktail ingredient on menus around the city (check out “Sherry Baby” in the March issue, p.78). Bar managers say the wide range of flavors sherries can contain—from bone-dry minerality and herbaceousness to smokiness or raisin-like sweetness—that make them fun to fiddle with behind the bar. Here are three to ask for:
The Bamboo Cocktail at Comstock Saloon, $9 (pictured):
This simple recipe—just amontillado sherry, dry vermouth, and a dash of bitters, served up—let’s sherry shine. “The combination makes for a bone-dry drink with hints of lemon peel and toasted almonds,” says Jonny Raglin, Comstock co-owner.
The Castro at Coqueta, $12:
This drink has the refreshing tartness and sourness of a margarita, but no overpowering sweetness. It’s made with Espolon tequila blanco, dry curacao, fino sherry, lime juice and a syrup made with spicy Fresno peppers.
The Spanish Buzz at Nopa, $9:
A play on the classic Bees Knees (gin, lemon, honey), but with sherry subbing in as the main spirit, “this variation is refreshing, low octane, and super accessible for anyone dipping their toes into the pool," says bar manager Yanni Kehagiaras. Give it a go!
2 ounces Lustau "Peninsula" Palo Cortado
3/4 ounce lemon juice
3/4 ounce honey syrup (1:1 ratio, honey to water)
- Build ingredients in a mixing glass.
- Fill shaker tin with ice.
- Shake gently, and fine strain into a chilled cocktail glass.