The advantage of this cocktail, due to it's low octane style, is that it can really be enjoyed at anytime. It's perfect for a lunch tipple, when you thirst for something complex and refreshing, but not to put you tipsy. You can also enjoy this before dinner to get the appetite going and not fill you up for your meal. And as the finisher, the "nite cap". If you've already had a few boozy drinks or a glass of wine, but want one last one, The Window's to the Flor is that last cocktail for the night. It won't make you regret it the next morning, but will satisfy for the evening.
Build in tall shaker tin with ice. "throw" the ingredients between large shaker tin and spouted mixing glass. Throw about 8 times.
Strain into chilled Martini glass. To build this drink, I use a technique called "Throwing" or Boadas" pour. Where as you throw the cocktail back and forth from mixing glass to mixing glass. This adds air to the cocktail, changing the body and texture to the drink. I chose this method rather than stirring after having a sherry cocktail at the Bar High FIve in Tokyo. They used this specific technique which blew my mind. Changed the whole dynamic of the cocktail. Essentially to make this, you're just building in a large mixing tin filled with ice and with a julep strainer you throw the cocktail between a mixing glass and the tin. This allows dilution and the addition of air.
The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.
Serve it between 12° and 14° C in a white wine glass.
Ideal accompaniment for prolonging the sensation of intense flavours.
Its composition allows it to be stored in open bottles for months.