The Castaway drinks very delicate, clean, dry, and slightly salty. The micro-quantities of both the salted Velvet Falernum, and Green Chartreuse allow the La Gitana manzanilla to really take center stage, and not be overshadowed.
Ingredients
2 oz
Hidalgo La Gitana Manzanilla
.25 oz
JDT's Velvet Falernum, salted*
2 ml
Green Chartreuse
Directions
Build all ingredients in mixing glass, stir well, and strain into a cordial glass. No garnish.
*Salted Falernum recipe: Add 15g Kosher Salt to 750ml bottle of JDT's Velvet Falernum, shake bottle gently for a few minutes until salt is dissolved
serving and consuming
Pairing Manzanilla with food
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Manzanilla fast facts
Analytic data
- Alcoholic content 15 y 19% vol. (normally 15% vol.)
- Sugar < 5 gr. / litre (normally < 1 gr. / litre)
- Total Acidity (tartaric) 3 - 5 gr. / litre
- Volatile Acidity (acetic) <0,25 gr. / litre
- Very Low In Glycerine Content < 2 gr. / litre
Yanni Kehagiaras
,
Liholiho Yacht Club
San Francsico
United States
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