Sherry Valance

Difford's Guide

Serve in

Coupe glass

Photographed in

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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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:

134 calories

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Buy direct from
the_whisky_exchange store logo
£ -.--

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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Difford's Guide
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