Why Fortified Wine Deserves a Spot in Your Shaker
Let’s get one thing out of the way: fortified wine is not just that dusty bottle of port your grandparents bring out at Christmas. It’s a powerhouse ingredient hiding in plain sight, and when used right, it can elevate your cocktails from “meh” to “wait, what is that magic in my glass?”
As an ex-barmaid who’s seen her share of uninspired spritzes and lazy gin tonics, trust me: adding fortified wines like sherry, port or vermouth to your mixology game is like switching from supermarket cheddar to a 24-month-aged comté. Different league.
In this article, I’ll walk you through why fortified wines are such a gift to cocktail lovers, which bottles to keep on hand, and how to craft an easy, surprising cocktail that’ll make your guests do that over-the-top “wow” face (you know the one).
What Exactly Is Fortified Wine?
If wine and spirits had a lovechild, it would be fortified wine. Basically, you take wine, you add a neutral spirit (usually grape brandy) during or after fermentation, and boom — you’ve got a stronger, more stable wine with deeper flavor complexity. Think of it as wine’s broody older sibling, the one who studied abroad and actually reads books at bars.
There are several types, but these are the main players you’ll run into:
- Sherry: From bone-dry (Fino) to sultry and sweet (Pedro Ximénez), sherry is unfairly underrated. Bonus: it’s amazing in food pairings too.
- Port: Rich, sweet, and complex. Best friends with chocolate and blue cheese, and surprisingly great in bold cocktails.
- Vermouth: Aromatized and herbaceous, vermouth comes dry or sweet and is already the heart of classics like the Martini or Manhattan. Respect it.
- Madeira & Marsala: Used more in cooking than cocktails, but if you stumble on a good dry Madeira, don’t let it go to waste — it’s brilliant chilled or mixed.
Why Fortified Wine Works in Cocktails
The big win with fortified wines is depth. Their layered flavors—from nutty and oxidized to spiced and fruity—bring a complexity you just can’t get from your average bottle of rum or gin alone. Plus, the lower ABV compared to hard liquor makes them great for low-proof drinks – ideal for weeknights or those moments when you want to keep your head clear but your palate happy.
Also, they play nice with almost everything. You can pair port with dark spirits, dry sherry with gin, vermouth with literally anything. They’re the social butterflies of your bar cart.
Oh, and they’re shelf-stable (to an extent). Once opened, sweet vermouth and port will last a few weeks in the fridge. Dry sherries are more sensitive, but if you’re using them often—as you will after this piece—they won’t sit around long anyway.
The Fortified Wine Cocktail That’ll Blow People’s Minds
OK, enough theory. Let’s talk real stuff. The cocktail I’m giving you today is a tribute to balance, boldness, and my obsession with sherry. It’s shaken, refreshing, and full of umami surprises. You don’t need any fancy tools beyond a shaker and a strainer. No smoke guns, no molecular foams. Just booze, ice, and a good vibe.
The Cocktail: The Andalusian Sour
This drink is like a whisper of Seville at golden hour. Bright, nutty, citrusy — it’s the drink I pull out when I want to impress someone without trying too hard.
Ingredients:
- 50 ml Amontillado sherry (or Oloroso if you want something a bit darker)
- 25 ml fresh lemon juice
- 15 ml maple syrup (agave or honey also work if you adjust the volume)
- 2 dashes orange bitters
- Optional: egg white or aquafaba (15 ml) for texture
Instructions:
- Dry shake all ingredients (without ice) if using egg white/aquafaba to build that frothy top.
- Add ice and shake again until well chilled.
- Fine strain into a coupe or rocks glass.
- Garnish with a twist of orange zest or a dash of grated nutmeg if you’re feeling cozy.
Pro tip: Want to make it punchier? Swap 15 ml of the sherry for bourbon. It won’t be low-proof anymore, but it’ll warm your toes on a cold night.
Other Fortified Combos That Work Wonders
Once you’ve got that sherry-lemon-maple dance in your muscle memory, this is your green light to go exploring. Here are a few combos I’ve used — both behind the stick and at 1AM in my kitchen in pyjamas — that break expectations:
- Sweet Vermouth + Rye + Espresso: Stirred and served on a big rock, this is what the Manhattan would drink as a nightcap.
- White Port + Tonic + Cucumber: A Portuguese cooler—super refreshing and low-alcohol. Perfect aperitif.
- Pedro Ximénez + Mezcal + Lime: Think smoky-sweet with a bright finish. Great for lovers of unconventionally rich sours.
The trick is to treat fortified wine not as a sidekick, but as a main character. Build around it, taste as you go, and don’t be afraid to get weird. Worst case scenario? You’ll have to drink your experiments.
Choosing the Right Bottle (Without Breaking Your Wallet)
You don’t need a 50€ bottle of artisan vermouth to start experimenting. Some of my go-tos that won’t send your budget into the red:
- Lustau Amontillado or Fino Sherry: Affordable, reliable, and full of nuance.
- Dolin Vermouth (Dry or Rouge): A staple. Light, aromatic, and easy to mix with.
- Sandeman Late Bottled Vintage Port: Great entry-level port with rich notes of blackcurrant and spice.
- Martini Riserva Speciale Ambrato: A more botanically complex white vermouth, worth the extra few euros.
Storage tip: Once open, tuck your bottle of fortified wine in the fridge and try to finish it within 3–4 weeks. Label the open date if you’re forgetful like I am.
One Last Thought (And a Nudge)
Fortified wines are having a quiet revival, and the best part? You don’t need to be a sommelier or a Soho mixologist to get involved. All it takes is some curiosity, a spirit of experimentation, and a willingness to shake something that doesn’t have vodka in it (finally!).
Next time someone posts their neon cocktail with a flaming garnish, hand them a glass of Andalusian Sour and let the drink do the talking. Trust me — nothing surprises the palate like a cocktail that tells a story.
Now go raid that forgotten corner of your wine rack, dust off that bottle of sherry, and meet me behind the bar. I’ll be the one stirring vermouth with a cheeky grin.
