You don't have to fly all the way to New Orleans to sip this smooth, nutty concoction, because thanks to Jesse Carr we have the recipe right here.
Pour all ingredients into a cocktail shaker, shake, shake, shake and strain twice before pouring into a coup glass.
Garnish with a dehydrated lime wheel.
The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.
Serve it between 12° and 14° C in a white wine glass.
Ideal accompaniment for prolonging the sensation of intense flavours.
Its composition allows it to be stored in open bottles for months.
