Wake Up and Millett Over

Starring Pedro Ximénez

Overdone it in #Sherryweek?  Nothing like the hair of the dog to get you back on track!  Try this Breakfast themed Cocktail from Osborne combining sweet and sour for an alternative pick me up.

Ingredients

50ml 
KOVAL Millet
10ml 
Osborne PX Sherry
5ml 
Sirencraft Breakfast Stout Reduction
dashes Abbots Bitters

Directions

Combine ingredients

Stir and serve over ice

Garnish with a strip of orange.


 

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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
Osborne ,
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Sherry Cocktails

Pedro Ximénez
Pedro Ximénez

Meet the Maker

Victoria Frutos Climent
Bodegas Real Tesoro &...
José María Quirós Sacaluga
Bodegas Tradición ,...
Reyes Gómez Rubio
Sánchez Romate ,...
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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