The Castaway drinks very delicate, clean, dry, and slightly salty. The micro-quantities of both the salted Velvet Falernum, and Green Chartreuse allow the La Gitana manzanilla to really take center stage, and not be overshadowed.




Build all ingredients in mixing glass, stir well, and strain into a cordial glass. No garnish.

*Salted Falernum recipe: Add 15g Kosher Salt to 750ml bottle of JDT's Velvet Falernum, shake bottle gently for a few minutes until salt is dissolved



Author , San Francsico United States of America


Serving and consuming

Manzanilla with food

Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.

Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings. 

  • Always serve very chilled

    Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.

  • The wine of the sea

    Perfect with fish, seafood and all styles of food from the sea.

  • Style of Glass

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