Spain meets Mexico, fresh ingredients for a hot summer, perfect for lunch/brunch or as an aperitif. The fino makes for a lighter, more savory Bloody Mary.
Combine all ingredients and stir over ice. Strain into rocks glass filled with fresh ice. Garnish with olive, celery stalk and lemon peel.
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.
