The Hide Bar in London has created this Sherry cocktail exclusively for www.sherry.wine
First and foremost a cocktail bar, the award winning Hide Bar has skilled bartenders and an extensive cocktail list. They also have collection of cocktail books going back to 1880 if you want to order something with a historic past!
Ingredients
30ml
Pedro Ximenez
10ml
Fernet Branca
20ml
Cocchi Amaro
3 dashes
Orange Bitters
Directions
Stir ingredients
Serve straight up with a big chunk of ice .
Orange zest as garnish
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
Hide Bar
,
London
United Kingdom
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