Simplicity, Balance and History. The best cocktails are the ones that use great technique and the simplicity of them make you surprised. This cocktail is using the elements of an 18th Century punch while using suttle elements to create a unique combination of flavors.
Prepare as a punch on a large ice cube with all ingredients then laddle on top of large ice cube in glass.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.
