For the Padron Pepper Liqueur - Infuse 6 raw and chopped padron peppers into 500ml of Gin. Leave for 24 hours (Longer for stronger flavour), shaking occasionally.
Once strained heat up in a pan (60.C) add 125g caster sugar and stir till dissolved. Let cool.
Shake the first 3 ingredients with ice and strain over crushed ice into a chilled tumbler.
Top with grapefruit soda and garnish with a grapefruit slice.
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.
