PHOTO COURTESY OF HOTEL EFFIE SANDESTIN
Given the role sherry casks play in aging and finishing many whiskies, it’s understandable that sherry works well with whisky in cocktails. Aside from the complementary flavors, splitting a base between sherry and whisky leads to a complex drink that's light enough for summer. Case in point: Steal My Sunshine, created by Alexandra Somers, bar manager at Ovide, Hotel Effie Sandestin, in Miramar Beach, Florida.
The name gives a nod to the desire to hold on to carefree moments—the ones that so commonly occur during the summer with a cool drink in hand.
“This cocktail is bright, layered, and incredibly refreshing,” Somers says. “It opens with tropical notes of pineapple and passion fruit, balanced by fresh citrus and a touch of richness from demerara. The bourbon brings a soft, approachable warmth, while the sherry adds a subtle salinity and nutty depth. Served over crushed ice, it's light, juicy, and effortlessly sippable.”
Steal My Sunshine
- 1 oz. Basil Hayden (or other straight bourbon)
- 1 oz. sherry (manzanilla, amontillado, or oloroso recommended)
- 1/2 oz. Chinola passion fruit liqueur
- 3/4 oz. pineapple juice
- 1/2 oz. fresh lemon juice
- 1/2 oz. rich demerara syrup (recipe below)
- mint sprig and orange twist for garnish
Add all ingredients to a shaker. Add 3 to 4 ice cubes and hard shake for about 8 seconds. Strain into a rocks glass and pack the glass with crushed ice. Garnish with mint sprig and orange twist.
Rich Demerara Syrup
- 1/2 cup turbinado cane sugar
- 1/4 cup boiling water
In a small nonreactive bowl, add water to sugar and whisk until completely dissolved, about 1 to 2 minutes. Transfer to an airtight container. Keep refrigerated for up to 1 month.
