La Capataza

Starring Oloroso

This cocktail represents Sherry from all sides (Manzanilla to Oloroso, even highlighting an East India style). Those unfamiliar with the wonders of sherry will be left feeling like they've always known her; and those who have a closer relationship will be ready to get down on one knee.

Ingredients

2 oz. 
Oloroso Cruz del Mar (Cesar Florido, Chipiona)
1 oz. 
Manzanilla Pasada Almacenista (Lustau, San Lucar de Barrameda)
.5 oz. 
East India Solera (Lustau)
.5 oz. 
Dos Maderas Rum 3+5
2 dashes 
Orange Angustora bitters
Garnish 
orange peel

Directions

Stirred on ice in a mixing glass with a bar spoon.  Build ingredients from highest to lowest volume, stir and strain into a 5 oz coupe.

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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
Claire Boyle , Taberna de Haro Brookline, MA United States
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José María Quirós Sacaluga
Bodegas Tradición ,...
Victoria Frutos Climent
Bodegas Real Tesoro &...
Reyes Gómez Rubio
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Juan Manuel Hidalgo
Emilio Hidalgo ,...
Ignacio Lozano
Osborne , Enólogo
Jan Pettersen
Fernando de Castilla...
Manuel José Valcarcel Muñoz
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Rocío Ruiz
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Salvador Espinosa Rodríguez
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José Carlos Garrido Saborido
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