In Spain, we have a beautiful tradition called La Hora del Vermut—the vermouth hour. It is that magical time before lunch or dinner when friends gather at a bodega to open their appetites with a small glass of fortified wine and a handful of olives. It was during these afternoons that I first perfected my Spanish Manhattan, a sophisticated drink that honors our heritage while embracing a global spirit.

I remember the first time a traveler came into our bar and asked for a classic Manhattan. We didn’t have a bottle of Italian sweet vermouth open that afternoon, but papá didn’t miss a beat. He reached for a dark, mysterious bottle of Pedro Ximénez (PX) Sherry. He told the guest, “This is the soul of Spain meeting the spirit of America.” After one sip, the customer declared it the best Manhattan they had ever tasted. This Spanish Manhattan, or Manhattan a la Jerez, has been a favorite of mine ever since.

The Magic of Jerez: Crafting the Spanish Manhattan

What makes this drink so special is the depth that Sherry brings to the table. Unlike vermouth, which is aromatized with herbs and botanicals, Sherry is a fortified wine aged in a solera system—a process of blending different vintages that creates layers of flavor you simply cannot find anywhere else.

When you make this Sherry Manhattan recipe at home, you have a choice to make regarding the “personality” of your cocktail:

• The Dulce (Sweet) Path: Use Pedro Ximénez. This Pedro Ximénez cocktail is made from sun-dried grapes and tastes like liquid raisins, figs, and molasses. It creates a rich, luxurious drink that is perfect for a cold evening.
• The Seco (Dry) Path: Use Amontillado. This Amontillado Sherry drink is nutty, savory, and bone-dry. It highlights the spice of the rye whiskey and feels incredibly sophisticated and crisp.

The Art of Sobremesa

In Spanish culture, food and drink are never just about sustenance; they are about the sobremesa—the time spent lingering at the table after the meal has ended, sharing stories and connection. This Spanish-fusion cocktail is the ultimate sobremesa companion.

To serve it the authentic way, I always place a small bowl of salted Marcona almonds nearby. The saltiness of the almonds makes the oxidative notes of the Sherry sing.

Ella’s Tips for the Perfect Pour

• The “Stir for 30” Rule: My papá always said that the ice is an ingredient, not just a cooler. Stirring for exactly 30 to 45 seconds ensures that just enough water melts into the drink to soften the whiskey’s “burn” while keeping the Sherry’s texture silky and clear.
• The Glass Matters: While a martini or coupe glass works perfectly, try serving this in a copita—the traditional tulip-shaped Sherry glass. It concentrates the aromas of the oak and dried fruit right toward your nose.
• The Citrus Bridge: When you express the orange peel over the glass, you are creating an “olfactory bridge.” The bright citrus oil connects the spicy notes of the rye whiskey to the deep, fruit-forward profile of the Sherry.

Whether you are hosting a full tapas night or just looking for a quiet moment of reflection, this Manhattan brings the warmth of a Barcelona evening right to your hand.

¡Salud!