Lost in the Middle of a Foggy Sea

Starring Pedro Ximénez

Inspired by the pairing of coffee and Pedro Ximenez sherry, I decided to riff on the Tiki classic, the Mr. Bali Hai, and craft a low proof fortified wine number. Amontillado (or Oloroso) bulks up the sherry quotient and helps to beat down PX's sweetness to a manageable a la minute cream sherry level. For a name, I harkened back to the play The South Pacific where the "Bali Hai" was one of the songs. The first verse was, "Most people live on a lonely island/Lost in the middle of a foggy sea/Most people long for another island/One where they know they will like to be."

Ingredients

1 1/2 oz 
Amontillado Sherry
1/2 oz  
Pedro Ximenez Sherry
1 1/2 oz 
Pineapple Juice
1 oz 
Lemon Juice
1/2 oz 
Coffee Liqueur
1/2 oz  
Cinnamon Syrup

Directions

Whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with Tiki intent. Here, I garnished with mind sprigs, but a pineapple wedge and freshly grated coffee beans or nutmeg might work even better.

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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
Frederic Yarm , Boston bartender; blogger for Cocktail Virgin; and author of two books (search my name on Amazon). Somerville, MA United States Visit Website
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