The Sherry Colada Recipe
Courtesy, Jim Wrigley, beverage manager at the Kimpton Seafire Resort + Spa in Grand Cayman
“Sherry is such a diverse category, which we’ve seen come back as a modifier in the last decade, but also as a base ingredient, as it offers complex flavor without the booze,” says Kimpton’s Jim Wrigley. This low-proof, nutty take features amontillado Sherry as its base, supported with a bit of aged rum to keep the alcohol level balanced. The result is a surprisingly sessionable cocktail.
- 1½ ounces amontillado Sherry
- ½ ounce aged rum
- 1 ounce pineapple juice
- 1 ounce coconut cream
- ¾ ounce lemon juice
- 3–4 dashes Angostura bitters
- Pineapple wedge and fronds, for garnish
In cocktail shaker filled with ice, combine all ingredients except bitters and garnish. Shake briefly to emulsify. Pour into Zombie or highball glass, and top with crushed or pebbled ice. Add Angostura bitters. Garnish with pineapple wedge and fronds.