There’s something effortlessly charming about a Sherry Sour. It’s light, citrusy, and just the right amount of sweet. The kind of cocktail that feels elegant without trying too hard. I’ve made this drink countless times—especially on warm evenings when I want something refreshing but not too strong. Over time, I’ve picked up a few tricks to get the balance just right, and I thought I’d share one of my favorite after-dinner sippers with you.
Sherry Sour
What You’ll Need
Prep time: 5 minutes
Servings: 1 cocktail
Glassware: Coupe glass or stemless wine glass
Ingredients
– 2 oz (60 ml) dry sherry (Fino or Manzanilla work great)
– 0.75 oz (22 ml) fresh lemon juice
– 0.5 oz (15 ml) simple syrup
– 1 egg white (optional, about 30 ml)
– Ice cubes
– 1 dash Angostura bitters
Method
- Start by adding the sherry, lemon juice, and simple syrup to a cocktail shaker.
- If you’re using the egg white (for that silky texture and frothy top), add it in now.
- Before adding ice, give everything a dry shake (shake without ice) for about 10 seconds. This helps the egg white foam up nicely.
- Add a handful of ice cubes to the shaker and shake again—this time vigorously—for about 15 seconds. You’ll feel the shaker get cold in your hands.
- Strain the drink into a chilled coupe glass or stemless wine glass.
- Top with a dash of bitters right in the center of the foam. You can swirl it slightly with a toothpick for a pretty design, or just leave it as is.
Tips & Tricks
– Fresh lemon juice makes all the difference. Bottled juice just doesn’t have the same brightness.
– If you’re skipping the egg white, no need to dry shake—just shake everything with ice and strain.
– Want a vegan version? Use aquafaba (the liquid from canned chickpeas) instead of egg white. About 1 tablespoon works well.
– Adjust the simple syrup to your taste. If you prefer your drinks on the tart side, use a little less.
– I like using Fino sherry for its crisp, dry flavor, but Amontillado or Oloroso can give it a deeper, nuttier feel.
Make-Ahead Notes
Planning for a party? You can mix the sherry, lemon juice, and syrup in a pitcher ahead of time (leave out the egg white and ice). Keep it chilled. When ready to serve, shake each portion with ice (and egg white if using) and pour.
Storage
This cocktail is best enjoyed fresh, but you can store the pre-mixed base (sherry, lemon, syrup) in the fridge for up to 2 days. Don’t add egg white until just before shaking and serving.
Serving Suggestions
This drink pairs beautifully with light bites. Here are a few favorites:
Tapas
– Marinated olives
– Toasted almonds
– Thin slices of Manchego cheese
The salty and nutty flavors highlight the sherry’s character.
Grilled Seafood
Think shrimp skewers or grilled scallops. The citrus in the cocktail cuts through the richness and brings everything into balance.
Light Desserts
A lemon tart, berry sorbet, or almond cookies work wonderfully. The drink’s acidity keeps things from feeling too heavy.
Variations to Try
Amontillado Sherry Sour
Use Amontillado instead of Fino for a richer, slightly toasted flavor. Great for cooler evenings.
Manzanilla Sherry Sour
Swap lemon juice for lime and use agave syrup instead of simple syrup. This gives a lighter, floral twist.
Oloroso Sherry Sour
Use Oloroso sherry and replace simple syrup with maple syrup. It’s got a cozy, autumn feel—perfect with a cinnamon stick garnish.
Non-Alcoholic Version
Mix 2 oz of non-alcoholic sherry alternative with 0.75 oz lemon juice and 0.5 oz syrup. Shake with ice and strain. Still lovely, still refreshing.
Common Questions
Do I need to use egg white?
Not at all. It adds creaminess and a pretty foam layer, but the drink is still delicious without it.
What’s the best type of sherry for this?
Fino and Manzanilla are both great starting points. They’re dry and crisp, which works well with the lemon.
Can I make it sweeter?
Sure! Just add a touch more simple syrup, or try something like honey or Maraschino liqueur for a flavor twist.
What’s a good vegan substitute for egg white?
Aquafaba is your best bet. It foams up similarly and has a neutral taste.
Can I make this for a group?
Yes! Mix the base in a pitcher without ice. Shake individual servings with ice and egg white when ready to serve.
How should I garnish it?
A lemon twist is classic. A cherry or even a sprig of thyme can add a fun touch.
Final Thoughts
The Sherry Sour is one of those cocktails that feels both classic and fresh. Whether you’re sipping it solo on a sunny afternoon or serving it to friends at a dinner party, it’s bound to be a hit. The balance of tart lemon, mellow sweetness, and the nutty depth of sherry is just… well, it’s kind of magical.
And once you start playing with different sherries and sweeteners, you’ll find your own favorite version. That’s part of the fun.
