Name: Sherry Valance
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Sherry - Manzanilla; 15 ml Armagnac brandy; 15 ml Orgeat (almond) syrup; 15 ml Lemon juice (freshly squeezed); 15 ml Orange juice (freshly squeezed); 3 Peychaud's / Creole bitters

Serve in a

Coupe glass

Photographed in a

Retro Coupe

Garnish:

None

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 1/2 fl oz	Manzanilla sherry
1/2 fl oz	Armagnac brandy
1/2 fl oz	Giffard Orgeat Syrup
1/2 fl oz	Lemon juice (freshly squeezed)
1/2 fl oz	Orange juice (freshly squeezed)
3 dash	Peychaud's or other Creole-style bitters
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Read about cocktail measures and measuring.

Buy direct from

Giffard Orgeat Syrup, 100cl

£ 7.95 £ 0.12 per cocktail, makes 66.5 Peychaud's Aromatic Bitters, 8cl

£ 9.25 £ 0.71 per cocktail, makes 13

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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Review:

Armagnac-laced dry sherry and rich almond with zesty refreshing citrus and a touch of creole bitter complexity.

Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

History:

Adapted from a recipe created in 2020 by Robert Weeks, General Manager at The Coldroom bar in Montréal, Canada.

More cocktails by Robert Weeks

Nutrition:

One serving of Sherry Valance contains 134 calories.

Alcohol content:

0.9 standard drinks
11.7% alc./vol. (23.4° proof)
12.4 grams of pure alcohol

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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.