Cream sherry (originally the Morenita from Bodegas Emilio Hidalgo) is the only sweetener in this snappy autumn sour. Its natural richness balanced out the acidity of the Earl Grey-fennel shrub and lemon juice quite pleasantly, allowing its caramel and dried fruit to shine alongside the gin and Benedictine.
Ingredients
Directions
Assemble the ingredients in a shaker, shake firmly and briskly, and strain. Serve up, garnished with a star anise pod.
** Earl Grey & fennel shrub
Combine 2 cups of hot water, 1 cup each of prosecco vinegar and honey, and Earl Grey tea bags, breaking down the honey and allowing a long extraction on the tea for about 5-6 minutes. Meanwhile, quickly toast 2 teaspoons’ worth of fennel seeds in a skillet. Add toasted seeds to the mixture, allow to steep for another 5 minutes approximately, and then strain. Will keep if refrigerated for at least 3 months.
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
Recipes and Pairings
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