Sherry, an idiosyncratic Spanish wine whose tradition spans 3,000 years.
I am just going to refer to it as a Summertime Sherry Colada because I really do not know what else to call it, other than to describe it. AND IT’S GOOOOOD. Seldom do I get excited about shaker drinks because in this household, I tend to be the head ‘shaker’ and chief cocktail maker. Given I will only use fresh fruit juices, I am here to tell you – it’s work! Margaritas for a crowd for example is a bunch of limes to juice. Yes, I use a juicer, but it’s still work.
If you truly enjoy Sherry, this summer porch sippin’ beverage will please you very much.
A nod to my friends Meghan and Cris in Madrid. They introduced me to Sherry and as a result, I LOVE IT. As in, I will drive almost anywhere in Charleston to purchase just to have bottles of it to have on hand. This recipe I promise does do justice to a wine that needs nothing I agree, but it’s something different which presents interest from a unique perspective to the delightful beverage that is Sherry.
A Summertime Sherry Colada has earned a big old ‘easy‘ quip from me. In this case, I still buy the pineapple, but I also buy a quality bottled pineapple juice. The convenience of the bottled juice goes a long way. And this drink just screams summer. That is, if you truly love a good sipping Sherry. In this case, Amontillado or Manzanilla Sherry. And oh, oh, oh…combined with coconut cream and a splash of fresh lemon juice, this colada hits all of the unique notes of something more along the lines of a toasted coconut. Do I have your attention yet?
Highball, Lowball or Zombie glasses. Essential barware if ever there were. Click images for pricing.
Sherry is a fortified wine, which means that a small amount of neutral grape spirit or ‘brandy,’ is added to the wine to increase its alcohol content.
A modestly coconut-tinged beverage, a Summertime Sherry Colada is not what you’d assume it would taste like upon hearing the ingredients ‘pineapple and coconut.’ Sherry by itself is characterized by a nuttiness on the palette, aromas similar to tobacco and aromatic herbs, and paradisiacal refined notes of oak wood or even burned oak wood. It is genius. It is earthy. And when you combine tropical with earthy, it’s sublime.
The intense savoriness of Sherry and its compatibility with a wide range of cuisines, from pub fare to sushi, is what has helped drive modern interest in it.
It possesses a dark caramel color and is very rich in taste. It will cause the coconut cream to separate and break, but this is normal. And there are no paper umbrellas or fancy straws for this one. It is way too refined in taste for stereotypical bartender clutter. Instead, bitters speckle the frothy top, and a cocktail stirrer threaded with 3 bright Maraschino cherries and a wedge of fresh pineapple garnish the glass for the senses. Done.
A Summertime Sherry Colada
Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy.
Ingredients for A Summertime Sherry Colada
- 2 ounces Amontillado or Manzanilla sherry
- 1 ounce pineapple juice
- 1 ounce coconut cream
- 3/4 ounce fresh squeezed lemon juice
- pineapple wedges and pineapple fronds for garnish optional
- Angostura bitters optional
- Combine the Amontillado or Manzanilla sherry, pineapple juice, coconut cream, and fresh lemon juice in a cocktail shaker.
- Add ice to the top and cap shaker.
- Shake for 20 seconds or until well chilled before straining into a highball or zombie glass. Coconut cream will immediately begin to break. This is normal.
- Garnish with Maraschino cherries, a pineapple wedge, pineapple frond(s), and Angostura bitters if desired.
- Have summer snacks at the ready, and enjoy!