Sherry Margarita

By Rebekah Peppler

Published February 11, 2020

  • Johnny Miller for The New York Times
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Rating
5(111)
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Manzanilla sherry, produced exclusively in the seaside township of Sanlúcar de Barrameda in southern Spain, is extremely dry and acidic. It’s also distinctly more saline than other fino sherries (which you could also use in this recipe). Combined with a pinch of salt, manzanilla amplifies and brightens the lime, rounds tequila’s edge and allows this margarita to go down that much more smoothly.

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Ingredients

Yield:1 drink

  • 1 ounce manzanilla sherry

  • 1 ounce blanco tequila

  • ¾ ounce orange liqueur

  • ¾ ounce fresh lime juice

  • ¼ ounce agave or simple syrup

  • Pinch of flaky sea salt

  • Ice

  • Lime wedge or wheel, for serving

Ingredient Substitution Guide
Nutritional analysis per serving

18 grams carbs; 201 calories; 127 milligrams sodium; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a shaker, combine the sherry, tequila, orange liqueur, lime juice, agave and salt. Add ice and shake until well chilled. Fill a rocks glass with ice. Strain the cocktail into the glass and garnish with lime.

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Ratings

5 out of 5
111 user ratings
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Comments

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Oscarbrau

Looks strong :) We love rebujitos, half volume of manzanilla and half volume of lemon soda with lots of ice. Good for the heat in the south of Spain. Still, this looks good and I'll have to try it.

rachel

Perfect summer cocktail

LindaL

Really good. Complex, not too sweet.

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