Sparkling Apple Sherry Cocktail Recipe

By
Elana Lepkowski
Elana Lepkowski is a contributing writer at Serious Eats.
Elana Lepkowski
Elana Lepkowski is an LA-based mixologist who shares her cocktail recipes at Serious Eats and on her award-winning blog, Stir and Strain. 
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Updated August 29, 2018
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This sherry cocktail is autumn in a glass. . Elana Lepkowski

Why It Works

  • Juicy apples add a mild, fresh sweetness to sherry and prosecco.
  • Dry, nutty oloroso sherry offsets the sweetness of the apples and Mandarine Napoléon liqueur.

Juicy apples meet bubbly prosecco, rich sherry, and sweet orange liqueur in this cocktail.

Recipe Details

Sparkling Apple Sherry Cocktail Recipe

Active 5 mins
Total 5 mins
Serves 1 serving
Cook Mode (Keep screen awake)

Ingredients

  • 1/4 apple, cored and diced
  • 1 1/2 ounces apple brandy, such as Laird’s Bonded Apple Brandy
  • 3/4 ounce Mandarine Napoléon liqueur
  • 1/2 ounce oloroso sherry, such as Williams & Humbert
  • 4 ounces prosecco sparkling wine
  • Orange twist, for garnish
  • Thinly sliced apple, for garnish

Directions

  1. Add diced apple to the bottom of a mixing glass and muddle until apples are broken down and have released their juice. Fill the mixing glass 2/3 full with ice and then pour in apple brandy, Mandarine Napoléon liqueur, and oloroso sherry. Stir to chill until mixing glass is very cold, about 20 seconds, then strain into a highball glass filled with ice and top with prosecco.

  2. Twist orange peel over top of drink to release oils, then discard peels. Garnish with a thinly cut round of apple.

Special equipment

Muddler, mixing glass

Notes

Super-thin apple slices make gorgeous garnishes. However, to keep the slices looking crisp and white, remember to soak them in a bowl of water with a small spritz of lemon juice after slicing. Use your favorite kind of apple here; both sweeter, softer varieties and more tart, firm types work well. If you can't find Mandarine Napoléon liqueur, you can substitute with Grand Marnier or a good dry orange curacao, such as Pierre Ferrand.

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