Sol Y Luna’s original El Pedro Borracho or ‘Drunk Peter’ acquired its name from both the Pedro Ximenez Sherry that is used in its making and also the fact that the Sol Y Luna team all had to take a cab home after inventing it.
Ingredients
1 shot
Vanilla Vodka
1 shot
Pedro Ximenez
1/2 shot
Frangelico liqueur
50ml
Orange juice
50ml
Cranberry Juice
Directions
Combine all the ingredients
Shake well
Serve over ice in a short glass.
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
Sol y Luna Tapas
,
Northampton
United Kingdom
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