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Little Egypt Cocktail

Little Egypt Cocktail

A little-known classic featuring sherry, vermouth and bitters.

The sherry-based Little Egypt cocktail first appeared in Harry Johnson’s Bartender’s Manual in 1900. At Lobster Bar in Hong Kong, Bob Louison tweaks the recipe for modern tastes, specifying amontillado sherry and a split base of sweet and dry vermouth for their complementary flavors.


  • 1 oz. amontillado sherry
  • 1 oz. dry vermouth
  • 1 barspoon sweet vermouth
  • 1 barspoon Boker's bitters (or Angostura, if preferred)
  • Absinthe, to rinse
  • Tools:mixing glass, barspoon
  • Glass:Coupe
  • Garnish:orange peel


Rinse a coupe with absinthe and set aside. In a mixing glass, combine the rest of the ingredients and stir with ice to chill. Strain into the prepared glass, then garnish.

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