A strawberry Sherry Cobbler with earthy and bitter notes from amaro and a slight aromatic ‘funk’ from the Jamaican rum with some chocolate notes on the finish.
Add all ingredients except the Jamaican Rum into a Julep cup and muddle in the strawberry. Top with a heaping mound of crushed ice and dash in the Jamaican Rum so that it sits on the top layers of ice. Garnish with half a strawberry and a lemon rose.
Pale Cream must be served chilled, at around 7º C.
The ideal wine to pair with foie and pâté.
Very pleasant with fresh fruit (pear).
Chill in the freezer and serve between 7 & 9º C.
A combination of the flor with sweetness.
In a white wine glass or a wide rimmed glass with ice.
