This cocktail highlights the complex flavor profile of Tio Diego Amontillado by incorporating elements which highlight and heighten those wonderful flavors. Egg white gives the drink a wonderful texture and on the palate we get that elegantly nutty, slightly salty, and slightly sweet profile that we associate with this particular Sherry wine.
Pour all ingredients including a fresh egg white into one half of a mixing tin and pack with ice. Form a tight weal with both halves of the shaker tin and shake vigorously for at least ten seconds. Strain the ingredients into one of the shaker tins and discard the shaken ice. Seal the tins back together and perform a dry shake for about ten seconds in a whipping motion in order to encourage the promotion of foam on the final drink. Double strain the this mixture with a combination of a hawthorne strainer and tea strainer into a chilled vintage coupe glass. Give the drink a minute or so to let the foam develop and then garnish with angostura bitters.
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.