Maria Maria

Starring Amontillado

We have given the traditional Bloody Mary a Spanish makeover. We have opted to use Tanqueray a balanced gin which has been distilled 4 times with 4 predominant botanicals resulting with both fruity and spicy notes. This is then mixed with our homemade spicy Bravas sauce which is a beautiful blend of tomatoes, herbs, pimienton and spice. To round off this indulgent spin on a Bloody Mary, we have added a small splash of Pedro Ximenez Balsamic vinegar and small pinch of Pimienton Dulce.

Ingredients

40ml 
Tanqueray
15ml 
Amontillado
50ml 
Bar 44 Bravas Sauce
25ml 
Tomato Juice
Bar spoon 
Pedro Ximenez Balsamic Sherry Vinegar
Pinch 
Pimienton Dulce
to season 
Celery Salt and Pink Peppercorns Pepper
sprig 
rosemary
torn 
basil leaves
to taste 
tabasco
garnish 
Griddled chorizo

Directions

Add all the ingredients into a Boston glass and stir over ice.

Add torn basil leaves.

Taste and season to customers’ preference.

Serve neat garnished with a slice of griddled chorizo

 

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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
Bar 44 , Cardiff United Kingdom Visit Website
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José María Quirós Sacaluga
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