Sharona (credit to NYC Eel Bar) Cocktail recipe
Rating
You’ll find the Sharona sits firmly in the bold, bitter-leaning aperitivo camp, built as a spirit-free(ish) sipper where fortified wine does the heavy lifting. Credited to NYC Eel Bar, it reads like a modern bar cocktail that borrows the shape of an Americano or Negroni-style template, then leans into lower-proof complexity rather than high-octane punch. It’s the kind of drink that feels at home in the recent wave of vermouth-and-amaro-forward serves.
On the palate, dry sherry brings a crisp, savoury edge that keeps the drink from tipping too sweet, while red vermouth adds a rounded herbal richness and a soft, winey sweetness. Campari dominates with its unmistakable bitter orange character, and the vermouth’s botanicals knit into that bitterness to make it feel broader and more aromatic. The sherry’s dryness tightens the finish, giving you a clean, bracing end.
Serve it in a lowball when you want something contemplative and appetite-opening—ideal before dinner, alongside salty snacks, or any time you’d normally reach for a bitter spritz or a Negroni. If you like assertive Campari drinks and the plush spice of red vermouth, this is a natural fit, especially for slow sipping and conversation.
Microbadges
Method
How to make a Sharona (credit to NYC Eel Bar)
- Sherry (dry) 45ml, Red vermouth 30ml, Campari 90ml
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- Put a large ice cube in a rock glass
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- Fill shaker glass with ice
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- Pour all 3 ingredients in shaker
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- Stirr for 15 seconnds
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- Pour using strainer in the rock glass
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