A modern twist on a Sherry Cobbler. What could be better?
Ingredients
Directions
1 - In a koriko shaker tin add ½ oz of Demerara 2:1 syrup and 1 sliced Strawberry.
2 -With a muddler, gently press 3 to 4 times to muddle strawberry in tin.
3 - Add all other ingredients.
Method: Shake on small amount of crushed ice to emulsify ingredients for roughly 15 seconds. Double strain into 16 oz Tulip Glass over crushed ice.
Garnish: long lemon peel/lemon rose. Lightly express oils of lemon across the top of glass, and twist lemon peel to form a lemon rose.
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
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