I believe this cocktail could be served at any point of the meal.
The Mauser, like all of our drinks and beverage offerings, are meant to be consumed with food. I believe this drink can keep up with not only the majority of the food items on the menu, but also multiple styles of items throughout a sitting at the bar. If you were to start with our Banderillas (skewers) I'd say the Alcachofa (grilled artichoke heart with red anchovy) brings out the bitter qualities of the drink. Moving to Montaditos section of the menu, the Mejillones en Escabeche is a prefect example of how the bright sherries and rounder flavors of the drink cut through the unctuousness of the pickled mussels and white bean purée.
Assemble ingredients in shaker tin, whip shake with small amount of crushed ice to emulsify ingredients, then pour over crushed ice into footed beer glass.
Top with extra crushed ice, insert straw, and float Peychaud's bitters.
Garnish with a big mint plouche and enjoy!
前菜やあらゆるタパス、特にオリーブ、ナッツ、イベリコ豚の生ハムなどに最適なワインです。
魚介類、特に塩味の強いもの（アンチョビ）、生魚（刺身）に最適です。
酢酸の含有量が少ないため、酸味の強い料理（酢を使ったドレッシング、マリネなど）や、冷たいスープ（ガスパチョ、アホ・ブランコ）と非常によく合います。
アイスバケツに氷と水を入れて、 6 - 8º C でお召し上がりください。
様々な味わい、塩味の強いもの、味の濃いものにとてもよく合います。
もしあれば、伝統的なカタビノと呼ばれるグラスで幅の広いもの、もしくは白ワイン用のグラス。
