¿Plata o Plomo?

Starring Manzanilla

Created by Sean Norton (Certified Sherry Educator) & Steve Brand (Bartender, formerly of the original Mr. Bings) for San Francisco Sherry popup ¿Por qué no?

Ingredients

½  
Hornitos Plata Tequila
¾ oz  
Manzanilla
¾ oz  
Oloroso
½ oz 
Grapefruit shrub
1 bar spoon 
simple syrup
2 dashes  
orange bitters
Grapefruit 
peel for garnish

Directions

Add all ingredients to a mixing glass. 

Add ice and stir with bar spoon.  

Strain into large rocks glass over block ice and garnish with grapefruit peel.

 

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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
Sean Norton & Steve Brand , ¿Por qué no? San Francisco United States
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