Ever tried cheese in your cocktail?
Ingredients
50ml
Pedro Ximenez
25ml
Illyquore
15ml
Gomme
1 shot
Espresso
layer
Cabrales infused cream
Directions
Method: Make sure the espresso has cooled.
Add to a cocktail shaker with the px, illyquore and gomme, stir, add ice and shake.
Strain into a speakeasy/8oz cocktail glass.
Place the blue cheese cream into an isi siphon if available and top. If not, whip to the desired consistency and top.
Garnish: Sherry soaked raisins, bruléed orange slice
serving and consuming
Pairing Pedro Ximénez with food
Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC, though the younger wines may be served at lower temperatures.
It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort.
Pedro Ximénez fast facts
Analytic data
- Alcoholic content between 15 & 22% vol.
- Sugar more than 212 gr. / litre
- Total Acidity (tartaric) 3 - 5 gr. / litre
- Volatile Acidity (acetic) < 0,8 gr. / litre
Bar 44 Tapas
,
Cardiff
United Kingdom
Visit Website
Share this Cocktail
Stay up to date on the lastest news from the Sherry region and events taking place near you.
Follow us
Sherry Cocktails
Recipes and Pairings
Meet the Maker
Victoria Frutos Climent
Bodegas Real Tesoro &...
José María Quirós Sacaluga
Bodegas Tradición ,...
Reyes Gómez Rubio
Sánchez Romate ,...
Juan Manuel Hidalgo
Emilio Hidalgo ,...
Ignacio Lozano
Osborne , Enólogo
Jan Pettersen
Fernando de Castilla...
Manuel José Valcarcel Muñoz
Bodegas Fundador SLU...
Rocío Ruiz
Bodegas Urium ,...
Salvador Espinosa Rodríguez
Bodegas y Viñedos Díez-Mérito...
José Carlos Garrido Saborido
Bodegas Argüeso ,...
Sherry News
Copa Jerez Profesional Artículos y Reportajes
Copa Jerez Profesional Artículos y Reportajes
