Sherry Cup


  • Serves 4 - 6 people

"Sherry is back in a big way this summer," says Philips. "Stick to the drier styles such as fino or manzanilla for this recipe."

  • Handful of peeled and diced pineapple (around 150gm)
  • 2 lemons, cut into quarters, plus extra sliced to garnish
  • 1 orange, cut into quarters, plus extra sliced to garnish
  • 400 ml fino Sherry
  • 80 ml sugar syrup (see note)
  • 10 dashes of orange bitters
01   In a jug muddle pineapple, lemons and orange with the base of a wine bottle or a muddle stick to just release the juice and aromatic oil of the citrus. Do not overdo it or you’ll release bitter notes; 3-4 good presses should be enough. Wrap 3 handfuls of ice a clean tea towel and on a steady surface crush 5-6 times with a rolling pin, then transfer to a 1-litre serving jug. Add Sherry, sugar syrup and orange bitters, then add more ice and garnish with lemon and orange slices.
Note For sugar syrup, combine equal parts sugar and water, bring to the boil, then cool completely and refrigerate.
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