Enjoying sherry wine / cocktails / Pedro Ximénez

Cheese 'N' PX

With Pedro Ximénez


Ever tried cheese in your cocktail?



Cheese 'N' PX

Method: Make sure the espresso has cooled.

Add to a cocktail shaker with the px, illyquore and gomme, stir, add ice and shake.

Strain into a speakeasy/8oz cocktail glass.

Place the blue cheese cream into an isi siphon if available and top. If not, whip to the desired consistency and top.

Garnish: Sherry soaked raisins, bruléed orange slice



Author , Cardiff United Kingdom


Serving and consuming

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.

  • 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.