Dulce de Jerez Sherry Cocktail

Dulce de Jerez
Dulce de Jerez / Photo by Adam Milliron

Lynn Falk, head of cocktail program, Morcilla, Pittsburgh

Sweet Sherries come in a multitude of forms and quality levels, Pedro Ximénez (or “PX Sherry”) has a deep, dark hue, a raisin-like sweetness, and viscous consistency some liken to maple syrup. Bartenders love it because it adds dried fruit sweetness and viscosity to cocktails. It can also stand up to more robust textures, like egg whites, and assertive flavors.

This recipe calls for orgeat syrup, if you don’t want to buy it, here’s how to make it yourself.

Cocktails for Five Sherry Styles
  • 1 ½ ounces Pedro Ximénez sherry
  • ½ ounce aged rum
  • ¼ ounce orgeat [almond syrup]
  • 1 egg white
  • Pimentón dulce (sweet smoked paprika) (for garnish)

In cocktail shaker, combine all ingredients, except garnish, without ice. Shake well to emulsify egg whites, about 1 minute. Scoop in ice and shake again briefly to chill. Strain into coupe glass. Dust pimentón dulce atop drink to garnish.

Published on August 20, 2018
About the Author
Kara Newman 
Spirits Editor

Kara Newman reviews spirits and writes about spirits and cocktail trends for Wine Enthusiast. She’s the author of several cocktail books, including Shake.Stir.Sip., NIGHTCAP: More than 40 Cocktails to Close Out Any Evening and Cocktails With a Twist, released August 2019. Email: spirits@wineenthusiast.net

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