This cocktail is great because it takes the idea of a simple yet classic Daquiri and gives it the body and complexity of 3 different Sherry wines and an Amaro.
Ingredients
Directions
Combine all ingredients in a shaking tin. Shake for 20 seconds until well chilled. Double strain into chilled Nick & Nora glass. Serve with no garnish.
*Ginger Fino Honey
3 Parts Clover Honey
1 part Gomme Syrup
1.5 parts Valdespino Fino
1 part Fresh ginger
-Combine honey, gomme, and ginger in a vaccume sealed bag. Swim in sous vide for 2 hours at 50c. Cool, remove from bag and mix with Fino Sherry
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
Sherry Cocktails
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