Enjoying Sherry Wine Sherry Cocktails Palo Cortado

Penelope

Starring Palo Cortado

Inspired by the evocative contrast of red lipstick against olive skin, Penelope was developed to accentuate the richness as well as the finesse of Leonore Palo Cortado, while taking care not to overpower the wine's delicacy with excessive spirit or sugar. There are many Sherry cocktails which exist without much, if any, reference or difference to the wine's unique style, flavor or character, often simply listing "sherry" as an arbitrary modifier. As an avid Sherry drinker, my goal is always to build upon and enhance the nuances of the wine being used and the "Penelope" aperitif cocktail is certainly no exception to this standard.

Ingredients

3 dashes

Cacao nib tincture*

1/2 oz

Homemade grenadine

1/2 oz

Fresh lemon juice

1/2 oz

Tariquet VS Armagnac

1 1/2 oz

Leonore Palo Cortado (Gonzalez Byass)

1 1/2 oz

Castillo Perelada Brut Rosado Cava

Directions

*to make cacao nib tincture, combine 1 cup roasted and husked cacao nibs and 2 cups VS Armagnac in a glass jar. Seal and store in a cool dark place for 5-10 days, depending on the intensity of the cacao, tasting daily. Strain and store in a sealed glass jar. Serve from a typical glass olive oil/vinegar dasher.

Fill Irish Coffee glass with ice to chill. Combine all ingredients except for Cava in a clean cocktail shaker, fill with ice and shake vigorously, but briefly.

Remove ice from Irish Coffee glass. Strain shaken cocktail through a fine mesh (tea) strainer into your chilled Irish Coffee glass. Top with 1.5oz Brut Rosado Cava. Garnish with a simple lemon peel twist and serve.

Glass: 6oz footed irish coffe glass (Libbey "Georgian")

Garnish: lemon peel twist

Sherry Cocktail Competition 2014, "Penelope"

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Pairing Palo Cortado with food

"Meditation wine," ideal to be slowly appreciated, to become totally immersed in the full range of well balanced sensations this exceptional wine has to offer. It may accompany nuts, cured cheeses and, at the table, the more concentrated consommés, stews and gelatinous meats (bull's tail, cheeks...)