Kansas City Manhattan

Starring Pedro Ximénez

Created specificlly to highlight Rieger Kansas City Whiskey, which features sweet Oloroso in the blend, this twist on a classic is layered with PX Sherry and Barolo Chinato in a perfect complement.  Dale “King Cocktail” Degroff’s Pimento Bitters adds a spicy balance to this Manhattan variation.

Ingredients

2 oz 
J. Rieger & Co. Kansas City Whiskey
1/2 oz 
Pedro Ximenez Sherry
1/2 oz 
Cocchi Barolo Chinato
2 dashes 
DeGroff Pimento Bitters
Garnish 
expressed orange peel and a brandied cherry

Directions

Stir all ingredients in a mixing glass together over ice.  Strain into chilled cocktail glass and garnsih with the expressed orange peel and brandied cherry.  Enjoy!

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serving and consuming

Pairing Pedro Ximénez with food

Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC, though the younger wines may be served at lower temperatures.

It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort.

Pedro Ximénez fast facts

Always serve slightly chilled

Serve between 12 & 14º C in a white wine glass.

A dessert in itself

A perfect way to finish a meal. Pairs perfectly with desserts that aren't too sweet.

Style of glass

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

Analytic data

  • Alcoholic content between 15 & 22% vol.
  • Sugar more than 212 gr. / litre
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
Steve Olson & Jason Cousins , Kansas City, MO United States Visit Website
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