Finalist of the 2015 U.S. Sherry Cocktail Competition
This is a different, precariously balanced, and refreshing cocktail. Though the ingredients are strongly flavored, the Sherry vermouth is still the star.
Combine all ingredients in a cocktail shaker. Add ice and shake vigorously. Double strain into a fancy coupe and garnish with fragrant edible flowers.
*Housemade Amontillado Vermouth
6 bottles Barbadillo Amontillado Sherry
5 grams wormwood
5 grams chamomile
13 grams juniper berries
9 grams cardamom
18 grams coriander
12 grams grains of paradise
6 lemon peels
6 grapefruit peels
1/4 cup rich simple syrup
Add all ingredients to a large Cambro and let steep for 24 hours. Strain out solids.
Then add:
3 simcoe hops pellets dissolved in 1/2 cup neutral vodka (dissolved then strained)
Let set another 24 hours. Chill and serve.
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.
