Sherry & Spice


It’s no secret that I’m a big Sherry guy. Ever since I first heard TV’s Dr. Frasier Crane espouse its virtues on the popular sitcom, I became obsessed. It just looked so damn sophisticated. I became so obsessed in fact, that I dedicated an entire post to it on this blog.

Photos by ADV Photography

So when fellow blogger Sebastian Ortega served us one of his own sherry cocktails at our last get-together, I was pretty pumped.

The result was a light and fun cocktail that really highlighted the Sherry.

If you need a refresher, Sherry is a type of fortified wine derived from white grapes in Southern Spain. It comes in many varieties from very dry to very sweet. On its own, it’s an acquired taste.

I’ve started to see more and more recipes incorporating it and I every time I come across one, I get a little too excited.

Seb’s Recipe

1.5 oz Oloroso Sherry
½ oz simple syrup
¾ oz lemon juice
Pink peppercorns
Pomegranate soda
Mint sprig
Lime wheel

In a shaker, add the simple syrup, lemon juice, and pink peppercorns, and muddle together. Add the sherry and ice, and shake well. Strain into a collins glass with ice and top with club soda. Garnish with mint sprig and lime wheel.

When Seb first revealed the recipe, I immediately thought of the Rebujito, a Sherry cocktail I highlighted in my original Sherry post. It’s a delicious drink and shares many similarities with Seb’s recipe. They’re both fun and unique drinks that you wouldn’t necessarily associate with the perceived ‘stuffiness’ of Sherry.

The Oloroso is dark and rich, so it pairs well with the lemon juice and club soda. The pink peppercorns add just a hint of spice that really makes this cocktail unique – and well-balanced.

Like I said before, Sherry is an acquired taste so it may be a little off-putting in a cocktail if you’ve never had it before. Believe me, it’s worth the effort to appreciate.

What I love about the Sherry & Spice is that unlike Dr. Frasier Crane, it doesn’t take itself too seriously. Like the Rebujito, it shows that Sherry can be appreciated in unique and fun ways.

Thanks for the recipe, Seb!

And you’re welcome for writing your post.

You Might Also Like