One of the things I really love about this cocktail is, like dry Sherry, most people believe it is going to be a sweet dessert drink. The Osu is actually quite dry, with a good amount of tannin from the bitters and acid from the Amontillado and PX Sherry vinegar.
When to have it:
This cocktail is a great Fall/Winter sipper. The heat from the Arbol gives a nice warming effect in the mouth and chest. Combined with the smoke of the mezcal, chocolate and cinnamon from the bitters and the nuts and dried fruits from the sherry, it is a sure-fire way to warm your bones on a chilly evening. It always makes me think of a log cabin in the mountains with the smell of pine and a wood fire in the air.
This makes it perfect for pairing with any number of our rich pork dishes and spanish hams. The ultimate pairing is with our Iberico Pork Rib Paella. Jaleo Las Vegas is the only restaurant in the states with an open wood-fired paella pit. We use orange wood, which imparts a good amount of smokey flavor to the dish. The mezcal mirrors the smoke and fatty pork, while the Amontillado and bitters help cut through the rich fats. The nutty Sherry notes are of course also a great compliment to acorn-fed Iberico pork. Rather than overtake them, the honey actually balances out the dry elements of the cocktail.
Combine all ingredients in a mixing glass, add ice and stir.
Strain into sherry glass, and garnish with Orange Zest and Rosemary Sprig dipped in honey.
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.