Cocktail Recipes

Amaretto Sour: Two Ways

The Amaretto Sour is a cocktail near and dear to my heart—it was the first cocktail that truly sparked my love for making craft drinks. These two amaretto sours work to turn this “Little Bitter” liqueur from a college party shot into something magical for after dinner or enjoying something low ABV.

Classic Amaretto Sour

2 oz Amaretto, such as Di Amore or Gozio Amaretto

1 oz lemon

1/4 oz Simple Syrup

  1. Combine all ingredients into a cocktail shaker tin with ice.
  2. Shake well, about 30 seconds.
  3. Double strain into a coupe glass and garnish with a lemon peel. Enjoy!

*For a more sour version of this cocktail, simply omit the simple syrup.

Amaretto Fizz

1 oz Amaretto

3/4 oz Rye or Cognac

1 oz Amontillado Sherry

1 oz Lemon

1/2 oz Simple Syrup

Egg White (or 3/4 oz of aquafaba)

  1. Combine all ingredients into a cocktail shaker tin without ice.
  2. Dry shake (without ice) for about 30 seconds.
  3. Add ice to the tin. Shake another 45-60 seconds.
  4. Double strain over ice and garish with an orange peel–enjoy!
Cocktail Recipes

There Was a Man, There Was a Woman

2 oz Reposado Tequila

1/2 oz Green Chartreuse

1/2 oz Amontillado Sherry

3/4 oz Lime

3/4 oz Cantaloupe Syrup

Squirt Citrus Soda


  1. Rim a glass half way with Tajin spice mixture. Set aside.
  2. Combine tequila, chartreuse, sherry, syrup, and lime in a cocktail shaker with ice.
  3. Shake well, about 30 seconds.
  4. Strain over one large ice cube in spice rimmed glass. Top with desired amount of citrus soda and stir to combine.

Cantaloupe Syrup

1 cup Water

1 cup Granulated Sugar

1 Cup Cantaloupe, cubed

  1. Cut 1 cup of fresh cantaloupe into cubes. Set aside.
  2. Bring water to a rolling boil over medium-high heat. Slowly stir sugar into hot water until dissolved.
  3. Add cantaloupe to syrup. Reduce heat and simmer for about 5 minutes. Remove from heat and allow mixture to cool completely.
  4. Add syrup with cantaloupe to a sealable container and store in the refrigerator for 24 hours.
  5. Remove syrup from container and strain. Discard solids and return syrup to an airtight container. Store chilled for up to 2 weeks.
Cocktail Recipes

Sherry Sidecar

A sidecar is one of my favorite cocktails because it’s everything I love about cocktails: rich, velvety, and full of flavor. This sherry sidecar captures everything I normally love about a standard sidecar while significantly lowering the ABV. Enjoy this version on nights when it gets too hot to have a lot of booze or when you’re close to being out of brandy but still have a hankering for something delicious.

1 1/4 oz Amontillado Sherry

3/4 oz Brandy

1/2 oz Dry Curaçao

1/2 oz Lemon

Bar Spoon Rich Sugar Syrup (2:1)

Lemon Peel

  1. Combine all ingredients, including lemon peel, into a shaker tin with ice.
  2. Regal shake for about 40 seconds or until shaker tin freezes in your hands.
  3. Double strain into a coupe glass, and enjoy!
Cocktail Recipes

Sherry Margarita

Sherry is a fortified Spanish wine with a big personality. Ranging from delicate, bone-dry fino to rich, dense oloroso, sherry is one of my favorite low abv ingredients because it packs a ton of flavor into a relatively small amount of alcohol. This is largely due to its process of aging beneath flor, a type of indigenous yeast that is allowed to form within the barrel, protecting the sherry from oxygen as it ages.

Some sherries, such as Amontillado and oloroso are allowed to be exposed to oxygen after it has aged for a predetermined amount of time beneath this layer of flor, giving these varieties a complex flavor that is much richer and slightly nutty.

1 1/2 oz Amontillado Sherry

1/4 oz Tequila (+ 1/4 oz not included in shaker)

1/2 oz Dry Curaçao

3/4 oz Lime

1/4 oz Lemon-Grapefruit Oleo

Bar spoon Rich Sugar Syrup (2:1)


  1. Combine sherry, tequila, curaçao, lime, oleo, and sugar syrup in a shaker tin with ice.
  2. Shake well, about 40 seconds.
  3. Double strain over one large ice cube.
  4. Carefully float additional 1/4 oz tequila on the top of the cocktail.
  5. Grate nutmeg over the surface of the cocktail and enjoy!

Lemon-Grapefruit Oleo

3 grapefruits, peeled

3 lemons, peeled 

¼ cup sugar

¼ cup water

  1. Zest all citrus fruits and transfer peels to a large bowl.
  2. Coat peels in sugar. Be sure all peels are thoroughly covered in sugar.
  3. Cover in plastic and allow to sit at room temperature for 6-7 hours. 
  4. Strain syrup through fine sieve. Rinse peels in bowls with ¼ cup warm water. Strain into syrup mixture to extract remaining sugars. Discard peels. Keep oleo syrup refrigerated.