Name: Sherry Sour
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Palo cortado sherry; 22.5 ml Lemon juice; 15 ml Sugar syrup (2:1); 15 ml Egg white (pasteurised)

Sherry Sour
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Photographed in an UB Koto Old Fashioned 30cl

Ingredients:
2 oz	Lustau Palo Cortado Península Sherry
³⁄₄ oz	Lemon juice (freshly squeezed)
¹⁄₂ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
¹⁄₂ oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Egg white replacement (vegan)

Read about cocktail measures and measuring

How to make:

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

Allergens:

Recipe contains the following allergens:

Palo cortado sherry - Sulphur Dioxide/Sulphites
Egg white (pasteurised) - Eggs

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

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

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

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

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.