Sherry

Craft bartenders rediscovered sherry about a decade ago and haven’t looked back. This fortified wine from Spain ranges from bone-dry Fino to syrupy Pedro Ximénez, and each style works differently in cocktails. Fino and Manzanilla are brilliant in a Sherry Cobbler or as a vermouth substitute. Amontillado adds nutty depth to stirred drinks. Once opened, dry sherries belong in the fridge and should be used within a week or two — they oxidize fast. Lustau, Tio Pepe, and González Byass are solid starting points.

Last modified on September 24, 2026