Cocktail: "The Right Side of Jackson” featuring Tio Pepe En Rama, Grand Marnier & Tempus Fugit Creme de Menthe. A drier, lightened twist on a Stinger made to be refreshingly friendly with pre-dessert food.
Dish: Braised Lamb Necks with Ricotta Agnolotti, Lima Beans & Roasted Tomato
Drink by Jeff Grdinich & Christine Jeanine Nielsen; Food by Chef Alex Harrell
Ingredients / Elaboration:
The Right Side of Jackson
1.5 oz Tio Pepe En Rama Sherry
0.75 oz Grand Marnier Rouge
0.5 oz Tempus Fugit Creme de Menthe Liqueur
Method: Stir / Strain
Braised Lamb Necks
Braised Lamb Necks
Prep: Braised Lamb Necks-3lb, bone in. seasoned with salt, pepper and seared. Slow cooked in veal stock for about 2 hours until the meat is soft and can be pulled apart.
Agnolotti (similar to ravioli)-durum pasta dough, cows milk ricotta, lemon zest, salt pepper
Sauteed Roma Tomatoes
Braising liquid from lamb is used as finishing sauce. Limas and tomatoes are warmed in sauce to order, mounted with butter.
Why does it work as a pairing?: The dry cognac based GM goes surprising well with the rich broth, the menthe marries the ricotta filled pasta & the crisp briny aspects of the Tio Pepe bond instantly of course to the tomato & since it is the En Rama, the extra savory notes carry with the meat & beans.
Insider tip: for example How to serve it, Cooking tip, also pairs with… We find the En Rama to combine well with those first course dishes which are just a bit too heavy to match perhaps a lighter Fino or Manzanilla with. It’s added depth & complexities work in harmony & are not lost alongside dishes such as this.
If you were to create the sherry scene of this pairing: out on the patio in the early evening as the day finally cools & you’re seeking an appetizer that’s both not too heavy but also something to satisfy your growing hunger which has returned after a hot day. The desire for a cold beverage but something which will not fill you up but also stand up to the food & is a bit more intriguing than “just” a glass of wine.
And it’s lightness & acidity make you hungry for more…whether it be something else from here or as Dale DeGroff would say after the first Stinger…"another?!"