Adonis (à la Oloroso)

By Rebekah Peppler

Published Feb. 24, 2021

Adonis (à la Oloroso)
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
5 minutes, plus chilling
Rating
4(86)
Comments
Read comments

A 19th-century classic, the stirred, vermouth-forward Adonis was invented at the Waldorf Astoria’s bar in New York and named after a Broadway musical. A classic Adonis is often made with a lighter fino or manzanilla sherry. Swapping in oloroso here further deepens the drink’s rich flavor and silky texture, making it an ideal, low-A.B.V. cold weather apéritif. If you prefer to use a lighter sherry, shift the proportions to 1½ ounces sweet vermouth and 1½ ounces fino or manzanilla sherry.

Featured in: Make Vermouth the Star

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1 cocktail
  • Ice
  • 2ounces sweet vermouth
  • 1ounce oloroso sherry
  • 2dashes orange bitters
  • 1orange peel
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

95 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 5 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.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Place a coupe or Nick and Nora glass in the freezer to chill for at least 15 minutes and up to an hour. (Alternatively, fill the coupe with ice and water, stir for 30 seconds, pour out the ice and water, and pour in the drink into the now-chilled glass.)

  2. Step 2

    In a cocktail shaker or mixing glass filled with ice, combine the vermouth, sherry and orange bitters. Stir until very cold, then strain into the chilled cocktail glass. Hold the orange peel by its long edges, skin facing down into the glass. Pinch the peel to express the citrus oils in and garnish with the orange peel.

Ratings

4 out of 5
86 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Joe

It’s wonderful after 20 minutes in the freezer. For me, all vermouth has an edge. Also, as in the photo, a peeled orange slice, no membrane, is a nice touch. Save the peel for the rim of the glass.

A bar in Tempe, Australia

Ooooh, this or a negroni? Going to be hard to choose between the two, or that 3rd option, a sherry negroni. I used Mancino Rosso Amaranto vermouth & an Australian Oloroso sherry from Pennyweight made with biodynamic grapes in Beechworth, Victoria. Dash of Angostura orange bitters. Perfect at 5pm on a scorching hot March Friday. Salut! 🥃

Leyla

Can you share where the glasses in this picture are from please?

J Scrapple

So, this looked so good. And then I realized I had only port, not sherry. Substituted half port half dry vermouth for the sherry portion. Then made as directed. Excellent! Will grab some sherry to try as written.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.