Inspired by the pairing of coffee and Pedro Ximenez sherry, I decided to riff on the Tiki classic, the Mr. Bali Hai, and craft a low proof fortified wine number. Amontillado (or Oloroso) bulks up the sherry quotient and helps to beat down PX's sweetness to a manageable a la minute cream sherry level. For a name, I harkened back to the play The South Pacific where the "Bali Hai" was one of the songs. The first verse was, "Most people live on a lonely island/Lost in the middle of a foggy sea/Most people long for another island/One where they know they will like to be."
Whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with Tiki intent. Here, I garnished with mind sprigs, but a pineapple wedge and freshly grated coffee beans or nutmeg might work even better.
Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC, though the younger wines may be served at lower temperatures.
It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort.
Serve between 12 & 14º C in a white wine glass.
A perfect way to finish a meal. Pairs perfectly with desserts that aren't too sweet.
In traditional wide rimmed catavinos or in a white wine glass.