Olive Magazine
Bloody Mary Cocktail Recipe with Sherry

Spanish bloody mary

Published: November 24, 2019 at 10:04 am
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Swapping vodka for amontillado sherry makes a lower-ABV, super-savoury take on this brunch classic. Garnish with a gilda – a classic pinxto snack


Try this Spanish-style twist on a bloody mary, then check out our classic bloody mary, virgin mary mocktailbloody mary shots and lamb chops with bloody mary salsa.


  • 200ml amontillado sherry
  • 400ml tomato juice
  • a couple of squeezes lemon juice
  • 8-12 dashes Tabasco, according to taste
  • 8-12 dashes Worcestershire sauce, according to taste


  • 4 small pitted green olives
  • 2 pickled guindillas or pickled green chillies, stalks removed, cut in half
  • 2 anchovy fillets


  • STEP 1

    Fill a mixing jug with ice and add all of the ingredients except those for the garnish. Mix well then strain into a chilled collins or highball glass filled with ice. To make the garnish, take a toothpick (longer ones are better for balancing on the glass) and slide 1 olive onto the end. Follow this with 1 end of the anchovy fillet followed by a chilli piece and another olive. Slide the other end of the anchovy fillet on top and finish with the final chilli piece. Repeat to make a second garnish.


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