This cocktail represents Sherry from all sides (Manzanilla to Oloroso, even highlighting an East India style). Those unfamiliar with the wonders of sherry will be left feeling like they've always known her; and those who have a closer relationship will be ready to get down on one knee.
Ingredients
2 oz.
Oloroso Cruz del Mar (Cesar Florido, Chipiona)
1 oz.
Manzanilla Pasada Almacenista (Lustau, San Lucar de Barrameda)
.5 oz.
East India Solera (Lustau)
.5 oz.
Dos Maderas Rum 3+5
2 dashes
Orange Angustora bitters
Garnish
orange peel
Directions
Stirred on ice in a mixing glass with a bar spoon. Build ingredients from highest to lowest volume, stir and strain into a 5 oz coupe.
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
Claire Boyle
,
Taberna de Haro
Brookline, MA
United States
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