Created for the Northern Restaurant and Bar Show 2017.
Ingredients
20ml
Pedro Ximenez
40ml
Islay Malt
2ml
Violet Liqueur
20ml
Fresh Squeezed Orange
Top with
Soda
Directions
Shaken and topped with soda, served long over ice with a slice of orange.
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
Mr Cooper's House & Garden
,
Manchester
United Kingdom
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