Cedric Gerard, bar manager at Duende in Western Australia has been educated in the versatility of Sherry Wine and loves it.
"I’ve experimented by adding a Sherry twist to classic cocktail recipes and one fine result is the Sherry Mojito — traditionally made with white and dark rum. For the drink, a dry Fino Sherry is used".
Squeeze the lime wedges into a tumbler, add sugar syrup, and then the rum and sherry. Muddle with a spoon, clap the mint leaves to release essence and then drop them into the glass. Add some crushed ice, stir until some of the ice has melted.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.
