Smoke on Blonde is refreshing and fragrant. It is both adventurous and approachable and is perfectly paired with food. The cocktail uses two kinds of Sherry built into a 20 century style old fashioned, but with fresh pineapple replacing the oranges and cherries. Simple, approachable with a hint of the unexpected.
In an old Fashioned glass, douse a sugar cube with orange bitters and muddle together with the chunks of pineapple till both the sugar and the pineapple are broken down and mixed. Add the sherries and liqueur and fill with ice.
Stir gently to incorporate all the ingredients together…about 20 stirs.
Garnish with a swath of grapefruit peel with the oils expressed and spritz or two of the mezcal.
Sweetness, spice and everything nice!
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.
