This cocktail is a great addition to any menu, as all of these components are easily sourced, and will double as a way to introduce skeptic drinkers to sherry in an approachable, affordable way.
This recipe can also be batched with the three base ingredients, and kept refrigerated for an easy, quicker pick up on busy nights.
When to have it: The "Maddy" can be served at any point in the meal and find flavors in those courses to pair well with.
With what:As an intro, the Fino serves as a great apertif, the saline qualities prompting appetite. I will often pair this with our Ataula Montadito, a tapa with house cured salmon, truffle honey, and yogurt marscapone, spread thin on our fresh daily baked Coca bread. As a mid, the Madeira brings a light sweetness to refresh the pallet, with the Ango and salt that balance the sugar out, readying you for whats up next. We serve a smaller, Catalan style fideo dish with squid ink, calamari, and harrisa aioli that is such a great contrast for this cocktail. The simplicity of the drink cuts through the richness of the dish, but the complexity of the sherry holds up to the bold flavors. For a final touch, the PX acts as digestif with a soft, coating mouth feel that pairs so nicely with a robust cheese, like Cabrales or Valdeón,or fresh berries and toasted nuts, like those that top our Mel y Mato, a simple ricotta dessert that we offer as well.
Combine all ingredients into a stirring vessel—do not add ice.
Lightly stir to combine, strain into a well chilled short vintage rocks glass, or coupe if preferred, express and garnish with a trimmed orange peel.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.