Caballo Cartunjano was created to invite consumers to enjoy sherry in a new and exciting way made with Harveys Very Old Amontillado, lemon juice, homemade coconut orgeat and absinthe. The cocktail won the Harvey's Remix competition in 2015.
Ingredients
50ml
Harveys Amontillado VORS
15ml
Lemon
15ml
Coconut Orgeat
2
Dashes absinthe
Directions
Shake and serve straight up.
Garnish: Dehydrated lemon wheel & discarded lemon zest for aroma
serving and consuming
Pairing Amontillado with food
Amontillado should be served at a temperature of between 12 and 14º C.
It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.
It combines perfectly with vegetables such as asparagus and artichokes.
Amontillado fast facts
Analytic data
- Alcoholic content between 16 and 22% vol.
- Sugar < 5 gr. / litre (normally < 1 gr. per litre)
- Total Acidity (tartaric) 4 - 6 gr. / litre
- Volatile Acidity (acetic) < 0,8 gr. / litre
- Very Low In Glycerine Content 3 - 5 gr. / litre
Robyn Wilkie
,
MASH
London
United Kingdom
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