Cream sherry (originally the Morenita from Bodegas Emilio Hidalgo) is the only sweetener in this snappy autumn sour. Its natural richness balanced out the acidity of the Earl Grey-fennel shrub and lemon juice quite pleasantly, allowing its caramel and dried fruit to shine alongside the gin and Benedictine.
Assemble the ingredients in a shaker, shake firmly and briskly, and strain. Serve up, garnished with a star anise pod.
** Earl Grey & fennel shrub
Combine 2 cups of hot water, 1 cup each of prosecco vinegar and honey, and Earl Grey tea bags, breaking down the honey and allowing a long extraction on the tea for about 5-6 minutes. Meanwhile, quickly toast 2 teaspoons’ worth of fennel seeds in a skillet. Add toasted seeds to the mixture, allow to steep for another 5 minutes approximately, and then strain. Will keep if refrigerated for at least 3 months.
Pale Cream must be served chilled, at around 7º C.
The ideal wine to pair with foie and pâté.
Very pleasant with fresh fruit (pear).
Chill in the freezer and serve between 7 & 9º C.
A combination of the flor with sweetness.
In a white wine glass or a wide rimmed glass with ice.