"I love the way coconut and Oloroso sherry work together. To me, the nuttiness and dryness bring out the best in coconut."
Ingredients
1.5 oz
Caña Brava 7 Year Rum
0.5 oz
Oloroso Sherry
0.5 oz
Housemade Orgeat
0.75 oz
fresh lime juice
0.75 oz
Coco Real Cream of Coconut
Directions
Build in a Collins Glass, add crushed ice, and use a swizzle stick to mix the cocktail. Add a dash of Peychaud bitters and top with more crushed ice. Serve with a straw. Enjoy!
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
Steve Schneider
,
Employees Only
New York, NY
United States
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