Cream Mojito

Starring Cream

Tribbeca Jerez presents a new cocktail made from Solera 1847, fresh lemon, lime and ginger ale. 

 

Ingredients

4 slice 
lime
half 
lemon
2 tablespoon 
sugar
25ml  
Solera 1847
1 bottle 
Ginger Ale Royal Bliss
2 leaves 
mint for garninsh
crushed  
ice

Directions

Crush the lime pieces with the lemon juice and sugar, extracting the juices.  Fill the glass to 3/4 with crushed ice, then add the Solera 1847 and Ginger Ale.  Garnish with mint leaves.  

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Pairing Cream with food

The ideal temperature at which to serve a Cream is 12ºC. It may also be consumed as an aperitif, or as a cocktail served with ice and a slice of orange.

It is the ideal dessert wine; perfect to accompany fruit (melon, orange) pastries or ice-cream. It can also be paired very well with foie gras and blue cheeses.

Cream fast facts

Always chilled

Serve chilled, between 10 & 12º C.

Not only a dessert wine

Delicious with pastries and fruit, but also with the foie.

Style of Glass

Serve in a white wine glass, or wide rimmed glass with ice.

Analytic data

  • Alcoholic content between 15,5 & 22% vol.
  • Sugar 115 - 140 gr. / litre
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
tribbeca , tribbeca Jerez de la Frontera Spain
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