The Cádizian

Starring Oloroso

The Cádizian, winner of the 2011 U.S. Sherry Cocktail Competition, is superbly balanced, showing-off the Oloroso Sherry and complemented by the Irish whiskey’s similar notes.  The aperitif wine lightens and adds a candied citrus note, while the orange bitters heighten and the Peychauds plays-off the aperitif wine bringing a touch of vegetal note.  These elements combined make for a truly beautiful cocktail.


1.5 oz 
Gonzalez Byass Solera 1847 Oloroso Dulce Sherry
1.5 oz 
Redbreast 12 yr. Irish Whiskey
.75 oz 
Lillet Blanc or Kluge Cru Aperitif Wine
1 dash  
Fee Brothers Orange Bitters
2 dashes 
Peychaud's Bitters
Twist of orange zest


Combine all ingredients in a mixing glass.  Add ice and stir 40 times.  Strain into a chilled coupe glass.  Garnish with a twist of orange.  ¡Salud!

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Pairing Oloroso with food

The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC. 

This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.

Oloroso fast facts

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

Smooth and Persistent

Ideal accompaniment for prolonging the sensation of intense flavours.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

Analytic data

  • Alcoholic content between 17 and 22% vol.
  • Sugar < 5 gr. / litre
  • Total Acidity (tartaric) 4 - 6 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
  • High in Gylcerine Content 8 - 10 gr. / litre
Brendan Dorr , B&O Brasserie Baltimore United States Visit Website
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