Overdone it in #Sherryweek? Nothing like the hair of the dog to get you back on track! Try this Breakfast themed Cocktail from Osborne combining sweet and sour for an alternative pick me up.
Stir and serve over ice
Garnish with a strip of orange.
Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC, though the younger wines may be served at lower temperatures.
It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort.
Serve between 12 & 14º C in a white wine glass.
A perfect way to finish a meal. Pairs perfectly with desserts that aren't too sweet.
In traditional wide rimmed catavinos or in a white wine glass.