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Sherry Sour
The huge flavour of sherry is freshened by lemon juice and rounded by egg white
Antoine Cathelain
1st April at 21:18
How would you recommend to change the ratios if i'm doing this with an amontillado instead of a palo cortado ?
2nd April at 06:28
That will depend on your personal taste and your amontillado. I’d start with the same proportions and then adjust as necessary.
27th November 2021 at 02:05
What an excellent sour! I was surprised it stayed so well balanced with all of the tartness/acidity present in the sherry. Meringue uses cream of tartar to stabilize the egg white. I believe this dry sherry has a similar effect. It produced a perfect head on the drink.