Fino and manzanilla are best served very cold, around 8 °C (46 °F). Amontillado, Oloroso, and Pedro Ximénez are best slightly warmer, closer to 13 °C (55 °F). Cream sherries can be served around 12 °C (54 °F), or on the rocks. For ease, keep your sherries stored upright in a cool room, or take them out of the refrigerator just before serving. [8] X Research source
Fino or manzanilla are both great served with olives, nuts, and cured hams or cheeses. [11] X Research source Amontillado and Oloroso are better served with main meals, such as fish or soups with the former and red meat with the latter. [12] X Research source
Once you open a bottle of fino or manzanilla, drink it within 1 week. For a bottle of Amontillado, it is best consumed within 2-3 weeks. Oloroso or Cream sherries will start to lose their flavor after 4-6 weeks. Pedro Ximénez can be stored for up to 2 months after the bottle has been opened. [15] X Research source
Strain the mixture into a glass of crushed ice and garnish it with orange slices, mint, summer berries, and a straw.
Strain the drink into a chilled cocktail or wine glass and garnish it with an orange peel.
Strain the cocktail into an ice-filled highball glass and top with 1⁄2 fluid ounce (15 ml) Amontillado sherry and a sprig of mint. [21] X Research source
Shake the drink over ice and strain it into a coupe glass with a lemon peel garnish.
Customisable to your favorite flavors by swapping Amontillado with Oloroso, or rye whiskey with bourbon, this is a classic drink you can make to your liking.
This drink tastes best stirred (not shaken) and garnished with a lemon.
