Overdone it in #Sherryweek? Nothing like the hair of the dog to get you back on track! Try this Breakfast themed Cocktail from Osborne combining sweet and sour for an alternative pick me up.
Ingredients
50ml
KOVAL Millet
10ml
Osborne PX Sherry
5ml
Sirencraft Breakfast Stout Reduction
2
dashes Abbots Bitters
Directions
Combine ingredients
Stir and serve over ice
Garnish with a strip 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
Osborne
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