We have given the traditional Bloody Mary a Spanish makeover. We have opted to use Tanqueray a balanced gin which has been distilled 4 times with 4 predominant botanicals resulting with both fruity and spicy notes. This is then mixed with our homemade spicy Bravas sauce which is a beautiful blend of tomatoes, herbs, pimienton and spice. To round off this indulgent spin on a Bloody Mary, we have added a small splash of Pedro Ximenez Balsamic vinegar and small pinch of Pimienton Dulce.
Add all the ingredients into a Boston glass and stir over ice.
Add torn basil leaves.
Taste and season to customers’ preference.
Serve neat garnished with a slice of griddled chorizo
Amontillado should be served at a temperature of between 12 and 14º C.
It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.
It combines perfectly with vegetables such as asparagus and artichokes.
Serve it between 12° and 14° C in a white wine glass.
Its dry and intense flavour adapts to difficult and risky pairings.
Its composition allows it to be stored in open bottles for months.
