Created by Sean Norton (Certified Sherry Educator) & Steve Brand (Bartender, formerly of the original Mr. Bings) for San Francisco Sherry popup ¿Por qué no?
Add all ingredients to a mixing glass.
Add ice and stir with bar spoon.
Strain into large rocks glass over block ice and garnish with grapefruit peel.
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.