Chef's Recipes

Sherry Cup

Australian Gourmet Traveller recipe for Sherry Cup.

By Tim Philips
  • 10 mins preparation
  • Serves 4 - 6
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Sherry Cup


  • 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


  • 1
    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.