Bodas de Sangre

Starring Amontillado

There seems to always be a new trend in the world of booze - but some cocktails simply stand the test of time.

Ingredients

4.5 cl 
Amontillado Viña AB
0.5 cl 
Cream Solera 1847
1.5 cl 
Vida Mezcal
2 cl 
Italicus
4 cl 
Blood orange cordial*
2 cl 
Lemon juice
fresh coriander leafs

Directions

Shake all ingredients together for 15 sec. 

Garnish:

Dried blood orange wheel and a leaf of fresh coriander.

How to make the Blood orange cordial:

  • 500gr sugar
  • 600g water
  • 15gr citric acid 
  • 4 blood oranges 

First peel the oranges, and put the peels together with the sugar. This way you are making a oleo Saccharum

Leave the sugar and the peels for 30 min. So the sugar can take al the oils from the peels. 

In the meanwhile you can boil the water. And juice your pealed oranges. Put the sugar  and the peels in to the boiling water. 
After a few minutes take out the peels.

Wait till all the sugar is dissolved into the water and take it off the heat. 

Stirr firmly and pour in the blood orange juice and citric acid . Keep stirring while you do!

Let it cool down and store it refrigerated.

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Pairing Amontillado with food

Amontillado should be served at a temperature of between 12 and 14º C.

It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.

It combines perfectly with vegetables such as asparagus and artichokes.

 

Amontillado fast facts

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

Dry but Intense

Its dry and intense flavour adapts to difficult and risky pairings.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

Analytic data

  • Alcoholic content between 16 and 22% vol.
  • Sugar < 5 gr. / litre (normally < 1 gr. per litre)
  • Total Acidity (tartaric) 4 - 6 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
  • Very Low In Glycerine Content 3 - 5 gr. / litre
Andrés Claeys ,
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