Simplicity, Balance and History. The best cocktails are the ones that use great technique and the simplicity of them make you surprised. This cocktail is using the elements of an 18th Century punch while using suttle elements to create a unique combination of flavors.

Ingredients

1.5 oz 
Hidalgo Fino Sherry
.5 oz 
La Gitana Manzanilla Sherry
.5 oz 
Martini Ambrato
.75 oz 
Botanist Gin
.5 oz 
burnt thyme lemon oleo sacchrum
.75 oz 
lemon juice
2 droppers 
Cacao tincture (made with Navy strength gin and raw cacao)
Garnish 
dried lemon wheel and burnt thyme

Directions

Prepare as a punch on a large ice cube with all ingredients then laddle on top of large ice cube in glass.

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Pairing Fino with food

It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.

Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).

Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).

 

Fino fast facts

Always serve chilled

Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.

Perfect for Tapas

It adapts perfectly to a diverse range of salty and intense flavours.

Style of Glass

In traditional wide-rimmed catavinos, or in white wine glasses.

Analytic data

  • Alcoholic content between 15 y 18% vol. (generally, 15% vol.)
  • Sugar < 5 gr. / litre (usually < 1 gr. / litre)
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) <0,25 gr. / litre
  • Very Low In Glycerine Content < 2 gr. / litre
Caleb Kimbley , Forgery Oakland, CA United States
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Sánchez Romate ,...
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Osborne , Enólogo
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