Lowder Specs

An Easy List of 178 (Modern) Classics to Know – 2016 Edition


Sherry is awesome. I really hope that it’s a category that catches on more some day. This is another section with only three recipes, but the fact that enough people ask about sherry to have this category even merit a section in this list is fantastic.

Sherry is salty, dry, savory, and acidic, which makes it a tough but rewarding category to work with. A little sherry in a cocktail can make a drink very rich and round, as sherry kind of works as a salty cocktail seasoning in small doses. As the base of a cocktail, sherry can be tricky, as too much can really make a cocktail feel thin and unsatisfying. Beware.

Another important note is that Sherry has a number of classifications, all of which have different levels of sweetness, age, and oxidation. Make sure you know what kind of sherry you’re picking up, as they range from bone dry to syrupy sweet.

Lastly, please be sure to keep your sherry and vermouth in the refrigerator. Lighter sherries like Manzanilla can oxidize rather quickly, and will simply stop being a satisfying ingredient after a week or so.


1. Adonis

a. 1.5 oz. Amontillado Sherry

b. 1.5 oz. Italian Rosso Vermouth

c. 2 dashes Orange Bitters

i. Stir/Strain/Coupe/Orange twist


2. Bamboo

a. 1.5 oz. Amontillado Sherry

b. 1.25 oz. Dry Vermouth

c. Barspoon Demerara Syrup (1:1)

d. 1 dash Angostura Bitters

e. 1 dash Orange Bitters

i. Stir/Strain/Coupe/Lemon twist


3. Sherry Cobbler

a. 3 oz. Fino Sherry

b. .5 oz. Pineapple Gomme

c. Orange & Lemon Wheel

i. Shake/Fine strain/Collins glass/Crushed ice/Float Pedro Ximenez sherry over the top/Lemon & orange wheel/Mint/Straw