A play on a dirty martini, La Sucia is a balanced cocktail that is both briny & crisp, and something you could enjoy at either the beginning or the end of a meal.
This cocktail was first runner up at the 2016 U.S. Sherry Cocktail Competition.
In a mixing glass, muddle cucumber wheels, agave, olive brine, & orange bitters. Combine the rest of the ingredients & top with ice. Mix until well chilled & then strain into a chilled Nick & Nora glass. Garnish with a marinated cerignola olive & express an orange peel over the glass. Discard peel & serve.
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.
