Sherry and agave spirits are a match made in heaven. La Joya proves it once again, bringing together the raisin sweetness of PX with the smokey fruitness of mezcal and herbacious Green Chartreuse.
Combine all ingredients in a mixing glass. Stir. Serve in a Nick and Nora glass. Enjoy.
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.
