In the Clouds

Starring Oloroso

You don't have to fly all the way to New Orleans to sip this smooth, nutty concoction, because thanks to Jesse Carr we have the recipe right here.  ​

Ingredients

1oz 
Paranubes
.75 
Jacoulot Framboise
.5 
Oloroso
1oz 
Lime Juice
.25 
Simple syrup
Egg white

Directions

Pour all ingredients into a cocktail shaker, shake, shake, shake and strain twice before pouring into a coup glass.

Garnish with a dehydrated lime wheel. 

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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
Jesse Carr , La Petite Grocery New Orleans United States Visit Website
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