Sherry Margarita

By Rebekah Peppler

Published Feb. 12, 2020

Sherry Margarita
Johnny Miller for The New York Times
Rating
5(108)
Comments
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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
  • 1ounce manzanilla sherry
  • 1ounce blanco tequila
  • ¾ounce orange liqueur
  • ¾ounce fresh lime juice
  • ¼ounce agave or simple syrup
  • Pinch of flaky sea salt
  • Ice
  • Lime wedge or wheel, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

200 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 0 grams dietary fiber; 13 grams sugars; 0 grams protein; 127 milligrams sodium

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.

Ratings

5 out of 5
108 user ratings
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Comments

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rachel

Perfect summer cocktail

LindaL

Really good. Complex, not too sweet.

George B

This is really just 2/3 of the drink called the 'Latin Trifecta,' which adds amaro for the third ingredient. Look that one up if you liked this one.

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