The Inca is a stirred short drink that, with its dry elegance, evokes the sun-drenched terraces of Andalusia. Three spirits—London Dry Gin, sweet vermouth, and dry sherry—meet almond syrup and orange bitters, creating an aroma that balances herbal notes, nutty sweetness, and citrus freshness. No shaking, no ice: the Inca is served at room temperature so the flavors can unfold undisturbed. Perfect for late afternoon, when the sun hangs low and time seems to stand still.
Here’s what you need for the Inca
2 cl London Dry Gin
2 cl sweet vermouth (Vermouth Sweet)
2 cl dry sherry (Fino or Amontillado)
1 dash almond syrup (approx. 0.2 cl)
1 dash orange bitters (approx. 0.1 cl)
What matters
The Inca thrives on the balance between the three spirits: the gin brings botanical sharpness, the vermouth adds sweet depth, and the sherry contributes dry, nutty notes. Temperature is key—the drink should not be chilled so the aromas can fully develop. If you make your own almond syrup, you can refine it with a pinch of cinnamon or vanilla to add another layer of spice. Important: the orange bitters should not be too dominant—a single dash is enough to highlight the citrus note without overpowering the drink.
Variations
- Inca Royal — Replace the dry sherry with 2 cl Pedro Ximénez sherry. The sweet, syrupy texture of the PX transforms the Inca into a dessert drink with raisin and caramel notes. Ideal for those who prefer a fruitier, less dry style.
- Inca Seco — Reduce the almond syrup to half a dash and add 0.5 cl dry vermouth (Vermouth Dry). The result is an even more astringent, almost purist drink that puts the gin’s botanical notes front and center.
Frequently asked questions
Can I serve the Inca with ice?
No. The Inca is a drink that reveals its full range of aromas at room temperature. Ice would dilute the spirits and mask the fine nuances of the sherry and vermouth. If the glass is too warm, you can briefly chill it with ice water—but the ice itself does not belong in the drink.
Which sherry works best?
A dry Fino or Amontillado is ideal. Fino brings a bright, fresh note, while Amontillado is slightly nuttier and more complex. Avoid sweet sherries like Cream or Pedro Ximénez—they would destroy the drink’s balance.
Can I leave out the almond syrup?
Technically yes, but the almond syrup is a central ingredient. It rounds off the herbal notes of the gin and sherry and lends the drink subtle sweetness. If you don’t have almond syrup, you can substitute 0.2 cl simple syrup—but then you’ll miss the signature marzipan note.
