Smoked Palomino

Starring Amontillado

A delicious cocktail made with both Mezcal and Sherry as a base. The two together create an inherent and pleasant brininess that led it's creator, Phil Ward, to take home 2nd runner up in the 2009 U.S. Sherry Cocktail Competition.


2 oz. 
Lustau Los Arcos Amontillado
1 oz. 
Del Maguey Crema de Mezcal
1 oz. 
fresh grapefruit juice
3/4 oz. 
fresh lime juice
1/2 oz. 
simple syrup (1 part sugar to 1 part water)
3/4 oz. 
Club Soda
salt rim and lime wedge


Rim lip of a Pilsner Glass by lubricating with a lime wedge and rolling in a plate of Kosher salt. Add 4 Kold Draft cubes to glass.
In a shaker tin add the simple syrup, lime, grapefruit, Crema de Mezcal, and the Sherry. Add ice and shake vigorously.
Pour into the rimmed and iced Pilsner Glass. Top with the .75 ounces of Club Soda. Garnish with the Lime Wedge, serve with a tall straw.

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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
Phil Ward , Mayahuel New York, NY United States Visit Website
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