The Cupid Cocktail is featured in the Savoy Cocktail book – one of the standards for craft bartenders everywhere. The Savoy’s classic book on cocktails is an incredible resource for bartenders looking for inspiration. Its filled to the brim with old school drinks, many of which haven’t seen the light of day in bars for years. However the current trend for using fortified wines and other ingredients that had fallen from favour means there’s plenty to play with.

The Cupid Cocktail uses a Sherry base. While the book doesn’t specify, I would assume it is looking for a dry sherry. I didn’t have anything but Pedro Ximenez to hand so I dropped out the sugar from the recipe.

Even with just a touch of the Cayenne pepper, the drink shows a nice kick. The drink is in essence a Sherry flip, and works quite nicely!

How to mix a Cupid Cocktail

Savoy Recipe:

  • A Glass Sherry
  • 1 Fresh Egg
  • 1 Teaspoonful Powdered Sugar
  • a little cayenne pepper

Shake well and strain into a medium sized glass

My Recipe

  • 2oz (60ml) Pedro Ximenez
  • 1 Fresh Egg
  • a dash of Cayenne pepper

Shake well and strain into a coupe glass

I think it would also benefit from a lemon twist expressed over the surface and discarded as its a little light on nose.

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