Chamomile Snapper

Starring Manzanilla

Created especially for International Sherry Week 2016

Ingredients

30ml 
Manzanilla Sherry
30ml 
Portobello Road Gin
Cherry Tomatoes
10ml 
White Balsamic
4 dashes 
Tabasco
Pinch 
Pink Pepper
Pinch 
Sea Salt
10ml 
Fresh Lemon Juice

Directions

Muddle Cherry Tomatoes in the base of the shaker and add the rest of your ingredients.

Throw over ice and serve neat in a chilled coupette.

Garnish with a cherry tomato and an olive.

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Pairing Manzanilla with food

Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.

Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings. 

Manzanilla fast facts

Always serve very chilled

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

The wine of the sea

Perfect with fish, seafood and all styles of food from the sea.

Style of Glass

In traditional wide rimmed catavinos or in a white wine glass.

Analytic data

  • Alcoholic content 15 y 19% vol. (normally 15% vol.)
  • Sugar < 5 gr. / litre (normally < 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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