You don't have to fly all the way to New Orleans to sip this smooth, nutty concoction, because thanks to Jesse Carr we have the recipe right here.
Ingredients
1oz
Paranubes
.75
Jacoulot Framboise
.5
Oloroso
1oz
Lime Juice
.25
Simple syrup
1
Egg white
Directions
Pour all ingredients into a cocktail shaker, shake, shake, shake and strain twice before pouring into a coup glass.
Garnish with a dehydrated lime wheel.
serving and consuming
Pairing Oloroso with food
The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.
Oloroso fast facts
Analytic data
- Alcoholic content between 17 and 22% vol.
- Sugar < 5 gr. / litre
- Total Acidity (tartaric) 4 - 6 gr. / litre
- Volatile Acidity (acetic) < 0,8 gr. / litre
- High in Gylcerine Content 8 - 10 gr. / litre
Jesse Carr
,
La Petite Grocery
New Orleans
United States
Visit Website
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