Ever tried cheese in your cocktail?
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
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.
Serve between 12 & 14º C in a white wine glass.
A perfect way to finish a meal. Pairs perfectly with desserts that aren't too sweet.
In traditional wide rimmed catavinos or in a white wine glass.