El Burro Catalan

Starring Manzanilla

A riff on a Moscow Mule, this variation brings a little Spanish flair to a legendary classic, and truly represents Ataula in spirit. Salut!!

Ingredients

50 ml 
Absolut Elyx
25 ml 
Cigarrera Manzanilla
15 ml 
Starvation Alley Fresh Pressed Cranberry
15 ml 
natural cane 1:1
15 ml 
fresh lemon juice
2 dashes 
Angostura bitters
75 ml 
Fever Tree Ginger Beer

Directions

Combine all ingredients except ginger beer and shake with ice.  Strain into a copper mug.  Top with the ginger beer and ice.

 

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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

Always serve very chilled

Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.

The wine of the sea

Perfect with fish, seafood and all styles of food from the sea.

Style of Glass

In traditional wide rimmed catavinos or in a white wine glass.

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
Angel Teta , Ataula Portland, Oregon United States Visit Website
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