A delicious cocktail made with both Mezcal and Sherry as a base. The two together create an inherent and pleasant brininess that led it's creator, Phil Ward, to take home 2nd runner up in the 2009 U.S. Sherry Cocktail Competition.
Ingredients
Directions
Rim lip of a Pilsner Glass by lubricating with a lime wedge and rolling in a plate of Kosher salt. Add 4 Kold Draft cubes to glass.
In a shaker tin add the simple syrup, lime, grapefruit, Crema de Mezcal, and the Sherry. Add ice and shake vigorously.
Pour into the rimmed and iced Pilsner Glass. Top with the .75 ounces of Club Soda. Garnish with the Lime Wedge, serve with a tall straw.
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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