It takes its inspiration from an old Jerry Thomas Punch and as well as a drink made popular by tiki culture called a Cou Cou Comber. The cocktail itself takes more a kinda "Sherry Crusta" approach to things but using "salt" not sugar to crust the rim. It also employs a flavor "smack" technique used mainly in Australian cocktail bartending. This technique uses 3 expressions of the same flavor to bring an exciting twist the cocktail, in this case: muddled cucumber, cucumber vessel, and cucumber ice cubes. The cocktail takes its name from a very prominent salt producing region in Spain.
Ingredients
Directions
Vessel: Frozen Hollowed Out Cucumber(See Pic) with salted rim.
To make the cocktail place all ingredients in a mixing vessel and muddled.
Shake & Strain into a frozen, hollowed out cucumber with a salt encrusted rim.
Place cucumber in a vessel in which in can stand upright.
Garnish with three cucumber slices staggered on a pick. Sprinkle salt on cucumber slices and into cocktail.
serving and consuming
Pairing Cream with food
The ideal temperature at which to serve a Cream is 12ºC. It may also be consumed as an aperitif, or as a cocktail served with ice and a slice of orange.
It is the ideal dessert wine; perfect to accompany fruit (melon, orange) pastries or ice-cream. It can also be paired very well with foie gras and blue cheeses.
Cream fast facts
Analytic data
- Alcoholic content between 15,5 & 22% vol.
- Sugar 115 - 140 gr. / litre
- Total Acidity (tartaric) 3 - 5 gr. / litre
- Volatile Acidity (acetic) < 0,8 gr. / litre
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