Ryan Maybee says, "I created this cocktail in 2007 when I owned and operated Jp Wine Bar, and it was this drink that helped me crossover from the wine world into the craft cocktail arena. It’s still on my menu at Manifesto."
Muddle juniper and mint in mixing glass. Add all ingredients and shake well with ice. Double strain into Collins glass with fresh ice. Garnish with fresh cut strand of lemongrass.
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.