Pimiento Fino

Starring Fino

For the Padron Pepper Liqueur - Infuse 6 raw and chopped padron peppers into 500ml of Gin. Leave for 24 hours (Longer for stronger flavour), shaking occasionally. 

Once strained heat up in a pan (60.C) add 125g caster sugar and stir till dissolved. Let cool. 

Ingredients

40ml 
Fino Sherry
20ml 
Homemade Padron Pepper Liqueur
10ml 
Fresh Lemon Juice
Top with 
Grapefruit Soda

Directions

Shake the first 3 ingredients with ice and strain over crushed ice into a chilled tumbler.

Top with grapefruit soda and garnish with a grapefruit slice. 

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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
Adam Day , El Gato Negro Manchester United Kingdom Visit Website
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