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 |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Armagnac-laced dry sherry and rich almond with zesty refreshing citrus and a touch of creole bitter complexity.
History:
Adapted from a recipe created in 2020 by Robert Weeks, General Manager at The Coldroom bar in Montréal, Canada.
Nutrition:
There are approximately 134 calories in one serving of Sherry Valance.
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