Sherry Sour

Difford’s Guide
Discerning Drinkers (11 ratings)

Photographed in an UB Koto Old Fashioned 30cl

Ingredients:
2 oz Lustau Palo Cortado Península Sherry
34 oz Lemon juice (freshly squeezed)
12 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
12 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill an Old-fashioned glass.
  2. Prepare garnish of Luxardo Maraschino Cherry.
  3. SHAKE all ingredients with ice.
  4. STRAIN back into shaker.
  5. DRY SHAKE (without ice).
  6. FINE STRAIN into ice-filled glass.
  7. Garnish with maraschino cherry.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 5/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10

Review:

The huge flavour of sherry is freshened by lemon juice and rounded by egg white.

View readers' comments

Variant:

Served straight-up in a coupe glass.

History:

Adapted from a cocktail discovered in 2007 at Suba in New York City, USA.

Nutrition:

One serving of Sherry Sour contains 134 calories

Alcohol content:

  • 0.6 standard drinks
  • 7.45% alc./vol. (7.45° proof)
  • 8.4 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Antoine Cathelain’s Avatar Antoine Cathelain
1st April at 21:18
How would you recommend to change the ratios if i'm doing this with an amontillado instead of a palo cortado ?
Simon Difford’s Avatar Simon Difford
2nd April at 06:28
That will depend on your personal taste and your amontillado. I’d start with the same proportions and then adjust as necessary.
Dee Stump’s Avatar Dee Stump
27th November 2021 at 02:05
What an excellent sour! I was surprised it stayed so well balanced with all of the tartness/acidity present in the sherry. Meringue uses cream of tartar to stabilize the egg white. I believe this dry sherry has a similar effect. It produced a perfect head on the drink.