Australian mixologist Ben Greenham created this cocktail featuring Manzanilla La Goya and Disaronno for a cocktail competition held in Australia 'The Disaronno Mixing Star 2015'. The perfect mix of Italy and Spain he impressed the judges so much that he won the competition.
Ingredients
45ml
Disaronno
20ml
Manzanilla La Goya
10ml
Lemon juice
1 sprig
Dill
2
Bar spoons Providore Margaret River Lemon Curd
2 drops
Salt Water Tincture
Dash
Orange blossom water
Directions
Shake and strain into a tankard filled with crushed ice. Garnish with a dehydrated lemon wheel and a sprig of dill.
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
Ben Greenham
,
Enrique’s School For To Bullfighting Restaurant
Perth
Australia
Visit Website
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