The Bolero

Starring Amontillado

This elegant cocktail has been captivating the mountain town of Whitefish and helping to bring Sherry to the NW of Montana.

Ingredients

1.25 oz 
Amontillado (Bodega Yuste Aurora suggested)
0.75 oz 
Manzanilla (Bodega Yuste Aurora suggested)
0.75 oz 
Ancho Reyes Ancho Chile Liqueur
0.25 oz 
Midori
Garnish of 
Lemon Pigtail created over a 6 oz Coupe so that the lemon oils are expressed on the inside of the glass. Use the pigtail for garnish once strained.

Directions

Add ingredients from the least quantities to the greatest in a mixing glass.
Add ice to mixing glass and stir briefly to blend the ingredients then stop your stir and let it chill while performing the next steps.
Create a lemon pigtail with a channel knife over a 6 oz coupe, allowing the oils to express themselves over the inside of the glass.
Strain contents of mixing glass into the coupe and garnish with the lemon pigtail.
Sip, savor and breathe.
Salud!

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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
Meagan Schmoll , Tupelo Grille Whitefish, MT United States Visit Website
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José María Quirós Sacaluga
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