Cream sherry (originally the Morenita from Bodegas Emilio Hidalgo) is the only sweetener in this snappy autumn sour. Its natural richness balanced out the acidity of the Earl Grey-fennel shrub and lemon juice quite pleasantly, allowing its caramel and dried fruit to shine alongside the gin and Benedictine.


1.25 oz 
Junipero Gin
0.50 oz 
Cream Sherry
0.25 oz 
Benedictine D.O.M.
0.75 oz 
lemon juice
0.50 oz  
Earl Grey & fennel shrub


Assemble the ingredients in a shaker, shake firmly and briskly, and strain. Serve up, garnished with a star anise pod.

** Earl Grey & fennel shrub

Combine 2 cups of hot water, 1 cup each of prosecco vinegar and honey, and Earl Grey tea bags, breaking down the honey and allowing a long extraction on the tea for about 5-6 minutes. Meanwhile, quickly toast 2 teaspoons’ worth of fennel seeds in a skillet. Add toasted seeds to the mixture, allow to steep for another 5 minutes approximately, and then strain. Will keep if refrigerated for at least 3 months.

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Pairing Cream with food

The ideal temperature at which to serve a Cream is 12ºC. It may also be consumed as an aperitif, or as a cocktail served with ice and a slice of orange.

It is the ideal dessert wine; perfect to accompany fruit (melon, orange) pastries or ice-cream. It can also be paired very well with foie gras and blue cheeses.

Cream fast facts

Always chilled

Serve chilled, between 10 & 12º C.

Not only a dessert wine

Delicious with pastries and fruit, but also with the foie.

Style of Glass

Serve in a white wine glass, or wide rimmed glass with ice.

Analytic data

  • Alcoholic content between 15,5 & 22% vol.
  • Sugar 115 - 140 gr. / litre
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
Chris Muscardin , Chicago United States Visit Website
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