Sherry Valance

Difford’s Guide
Discerning Drinkers (17 ratings)
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    Sherry Valance

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Sherry Valance image

Photographed in a Retro Coupe

Ingredients:
1 1⁄2 oz Lustau Manzanilla Papirusa Sherry
1⁄2 oz Armagnac brandy
1⁄2 oz Monin Almond (Orgeat) Syrup
1⁄2 oz Lemon juice (freshly squeezed)
1⁄2 oz Orange juice (freshly squeezed)
3 dash Peychaud's or other Creole-style bitters
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. SHAKE all ingredients with ice.
  3. FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 6/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10
More cocktails with similar strength and taste profile

Review:

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

View readers' comments

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 129 calories

Alcohol content:

  • 0.7 standard drinks
  • 9.08% alc./vol. (9.08° proof)
  • 9.6 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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Luis Manuel Moreno Pérez ’s Avatar Luis Manuel Moreno Pérez
7th March at 15:42
I tried a rift of this with a clear butter syrop and a mix of amontillado and fino. Amazing.
60 armagnac
15 amontillado
7.5 fino
30 clear butter syrop
37.5 lime lemon juice
Pincht of salt
Great drink
1
reply
Simon Sedgley’s Avatar Simon Sedgley
18th August 2024 at 14:12
For us this is too much Orgeat and not enough Armagnac. We dialled back the former by 5ml and upped the latter by the same.
1
reply
David Petrarca’s Avatar David Petrarca
15th April 2021 at 00:14
A great great cocktail!
1
reply
Mark Artis’ Avatar Mark Artis
31st December 2020 at 01:52
Very delicious
1
reply
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