I began contemplating a rhum agricole Martini of sorts akin to the Georgetown Club that utilized Fino sherry instead of dry vermouth. Elements of pineapple syrup came to mind and then Cynar which paired well with the syrup in another drink, and soon the Martini idea morphed into something closer to a Negroni in feel. For a name, I dubbed this one the Quimbois after the Martinique concept of black magic that is parallel to Haiti's Voodoo.

Ingredients

1 oz 
Rhum Agricole Blanc
1 oz 
Fino Sherry
1/2 oz 
Cynar
1/2 oz 
Pineapple Syrup
1 dash (20 drop) 
Absinthe

Directions

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.

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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
Frederic Yarm , La Brasa in Somerville, MA, and the Cocktail Virgin blog Boston, MA United States Visit Website
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