Manzanilla
Manzanilla

Manzanilla Sherry Cocktails

Manzanilla sherry suits stirred rather than shaken cocktails and mixes well with vodka, gin, tequila, light white rums and pisco. Manzanilla pairs well with other light fortified wines and vermouths. It combines well with apple, pear, chamomile, maraschino and almond flavours.
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Ambrosio Cup

Cachaça, Bison Grass vodka and manzanilla sherry combine harmoniously and are freshened with mint and lime in this refreshing cocktail.
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Balm Cocktail

Orange-flavoured dry sherry with subtle pimento spice.
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Bending Blades cocktail

Tequila-based, zesty and bitter before turning bittersweet. In March 2022, I cut the volume of gentian liqueur from 15ml (½oz) back to 7.5ml (¼oz) so
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Bronze Adonis

A simple yet fabulous twist on the Adonis.
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Celery Gringo

A gin sour with faint smoky mezcal, saline and vegetal notes.
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House No. 3

A quartet of fortified wines add complexity to this spirit-forward aperitivo. Delicious when made with a blended Scotch, but consider using an unpeated
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Jerezana

Pronounced 'Hera-Zana', this delicious stirred cocktail combines two sherries and two vermouths with faint vanilla richness balanced by pronounced orange
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La Perla

Simple yet complex, this beautifully balanced cocktail has faint saltiness from the manzanilla, delicate pear fruit and well-integrated fortifying tequila.
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Little Tomato

A savoury, relatively low-alcohol alternative to a Martini for an aperitivo. (Please don't shake this cocktail, as it breaks it.)
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Lychee Rosé

I believe this cocktail works better with the freshness of blanco rather than lightly aged reposado tequila, or indeed rose-coloured tequila. The original
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Manzanita

Orchard fruit fortified with gin and aromatised with sherry and almond.
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Manzoni

A manzanilla sherry-influenced riff on the contemporary classic Enzoni.
Mezcal Manzanilla Margarita image

Mezcal Manzanilla Margarita

Manzanilla sherry contributes dry, delicate, minerally salty notes to this mezcal-forward aperitivo. If you don't have Difford's Margarita Bitters (shame
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Moondream

Reminiscent of a delicately peach-flavoured Dry Martini.
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Mr. New Yorker

A delicious reverse Dry Martini with fino sherry and orange.
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Polaris

Gin-laced and dry with vegetal, almost carrot-like notes.
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Red Echo

A pale shade of pink rather than red, Red Echo has delicate falernum spice which allows vinous notes from the tsipouro and sherry to shine.
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Redcoat

Rich and voluptuous with cognac-laced cherry and vinous complexity.
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Rhubarb Fix

A rhubarb, gin and manzanilla sherry sour.
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Roosevelt's Chrysanthemum

Rich and yet austere. Adapted from the Roosevelt Room's brilliant riff on a classic Chrysanthemum with dry sherry pitched alongside the usual vermouth.
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Salt & Pepper Martini

Adapted from a recipe created circa 2022 by Michael McIlroy at Temple Bar in New York City, USA.
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Salty Lychee Martini

Pale pink in colour and subtle in flavour with gin and the delicately salty tang of manzanilla sherry and drying rich rose and lychee.
Savoury Whisky Martini image

Savoury Whisky Martini

If you've a savoury palate and also like Martinis and single malt scotch whisky then this savoury cocktail may be for you.
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Sharon

A bittersweet vinious palate cleanser.
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Sherry Clover Club

This riff on the classic Clover Club strips out the botanical-laced gin and replaces it with bone dry fainty salty sherry. The result is lighter, more
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Sherry Kicker Martini

Manzanilla sherry adds its characteristic dry faintly salty notes to this excellent 5:1 Dry Martini.
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Sherry Valance

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

Smoked vodka delicately fortifies dry faintly salty manzanilla sherry with curaçao adding a touch of sweetness and zesty orange freshness.
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Spanish Lychee Martini

Vodka-led with gin, manzanilla sherry, lychee liqueur and rose vermouth.
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Surf & Turf

Dry sherry adds a slight salty 'surf' note to this riff on the classic Turf Club Cocktail.
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The Cornichon

A cornucopia of flavours with which to get pickled.
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The Witches

Herbal and complex.
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Thrivemind

Described by its creator as a sort of a 50/50 Martini meets a Bamboo.
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Tom & Jerez

A dry sherry and pear sour laced with old tom gin and enriched with almond syrup. The garnish is a savoury distraction from the sweet and sourness.
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Trident

Bone dry and boozy, this cocktail is aimed at those who have a penchant for both sherry and aquavit, not to mention bittersweet artichoke liqueurs - hardly
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Tussetto No. 2

Dry, gin-laced and sherry-influenced with subtle salinity.
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Tuxedo (Difford's recipe)

Inspired by the numerous other Tuxedo recipes, this combines the best of them with a faint hint of sweetness (from the bianco vermouth and old tom gin)
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Vila do Porto

White port may be the base to this delicate aperitivo, but mezcal and bergamot liqueur are arguably the main act, with manzanilla sherry playing an important
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Lustau Manzanilla Papirusa

A bone-dry Manzanilla aged (for an average of five years) under a veil of yeast called flor in the cool, humid, salty air of Sanlúcar de Barrameda, a
Lustau Jarana Fino Sherry image

Lustau Jarana Fino Sherry

Aged for an average of 4 years under flor at Bodega Las Cruces in Jerez de la Frontera, where the inland climate produces a more rounded and fuller style
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Lustau Amontillado Los Arcos Sherry

Aged for an average of eight years with half of the period under flor and half in contact with oxygen, in Bodega Emperatriz Eugenia in Jerez de la Frontera.
Lustau Palo Cortado Península image

Lustau Palo Cortado Península

A 100% Palomino sherry aged for 12 years in Bodega la Emperatriz Eugenia in Jerez de la Frontera.
Lustau Oloroso Don Nuño image

Lustau Oloroso Don Nuño

A dry (not sweetened before bottling) oloroso aged, following oxidative ageing, for 12 years in Bodega La Campana in Jerez de la Frontera.
Lustau East India Solera Sherry image

Lustau East India Solera Sherry

Each wine in this cream sherry (Oloroso and Pedro Ximénez) is matured separately in its solera for 12 years.
Lustau San Emilio Pedro Ximénez image

Lustau San Emilio Pedro Ximénez

Made with Pedro Ximénez grapes that have been sun-dried after picking until raisin-like. Fermentation of these grapes is halted to maintain natural sugars
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