Created by Sean Norton (Certified Sherry Educator) & Steve Brand (Bartender, formerly of the original Mr. Bings) for San Francisco Sherry popup ¿Por qué no?
Ingredients
½
Hornitos Plata Tequila
¾ oz
Manzanilla
¾ oz
Oloroso
½ oz
Grapefruit shrub
1 bar spoon
simple syrup
2 dashes
orange bitters
Grapefruit
peel for garnish
Directions
Add all ingredients to a mixing glass.
Add ice and stir with bar spoon.
Strain into large rocks glass over block ice and garnish with grapefruit peel.
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
Sean Norton & Steve Brand
,
¿Por qué no?
San Francisco
United States
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