Derek Brown says, "anything with Manzanilla and Yellow Chartreuse is rocking my world. Here's a recent recipe I created that has both."
Combine ingredients with ice and stir until cold. Strain into chilled cocktail glass or coupe (5.5 to 7.5 oz). Garnish with lemon peel and olive.
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.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.
