This Midsummer Cup was constructed specifically bearing in mind the extreme heat of the Florida summer, when refreshing yet slightly savory is the order of the day. The idea was to emulate the feeling of eating overripe, musky pineapple by the sea; the fino sherry (originally the Inocente from Bodegas Valdespino), with its dryness and delicately salty and nutty almond bouquet, works as the great unifier here, pulling together the more disparate elements into one crisp, complex, self-contained aperitif.
Assemble the ingredients in a shaker, shake firmly and briskly, and strain into a rocks glass or oversized Nick and Nora. Serve on ice, and garnished with a spiral of celery stalk.
** Pineapple-Cumin Shrub
Roughly chop one ripe pineapple into small chunks, skins and all. Put into a pot with 3 cups of water, 5 cups of white sugar, 3 teaspoons of cumin, and 3 teaspoons of pineapple juice. Bring the mixture to an even, rolling boil, then remove from heat and allow to sit steeping for approximately 3 hours. Strain and add 5 oz of champagne vinegar per quart of resulting liquid. Will keep if refrigerated for up to 3 months.
前菜やあらゆるタパス、特にオリーブ、ナッツ、イベリコ豚の生ハムなどに最適なワインです。
魚介類、特に塩味の強いもの（アンチョビ）、生魚（刺身）に最適です。
酢酸の含有量が少ないため、酸味の強い料理（酢を使ったドレッシング、マリネなど）や、冷たいスープ（ガスパチョ、アホ・ブランコ）と非常によく合います。
アイスバケツに氷と水を入れて、 6 - 8º C でお召し上がりください。
様々な味わい、塩味の強いもの、味の濃いものにとてもよく合います。
もしあれば、伝統的なカタビノと呼ばれるグラスで幅の広いもの、もしくは白ワイン用のグラス。
