Enjoying sherry wine / cocktails / Pedro Ximénez

El Pedro Borracho

With Pedro Ximénez


Sol Y Luna’s original El Pedro Borracho or ‘Drunk Peter’ acquired its name from both the Pedro Ximenez Sherry that is used in its making and also the fact that the Sol Y Luna team all had to take a cab home after inventing it.



El Pedro Borracho

Combine all the ingredients
Shake well
Serve over ice in a short glass.


Author , Northampton United Kingdom


Serving and consuming

Pedro Ximénez with food

Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC, though the younger wines may be served at lower temperatures.

It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort.

  • Always serve slightly chilled

    Serve between 12 & 14º C in a white wine glass.

  • A dessert in itself

    A perfect way to finish a meal. Pairs perfectly with desserts that aren't too sweet.

  • Style of glass

    In traditional wide rimmed catavinos or in a white wine glass.