The Sour of Amontillado

Starring Amontillado

This cocktail highlights the complex flavor profile of Tio Diego Amontillado by incorporating elements which highlight and heighten those wonderful flavors.  Egg white gives the drink a wonderful texture and on the palate we get that elegantly nutty, slightly salty, and slightly sweet profile that we associate with this particular Sherry wine.

Ingredients

1.75 oz 
Valdespino Tio Diego Amontillado
.25 oz 
Plantaion Overproof 73 Rum
whole egg white
.5 oz 
fresh lime juice
.5 oz 
orgeat (we use housemade Marcona Almond Orgeat)
2 drops 
saline solution
Garnish 
decorative garnish with Angostura bitters

Directions

Pour all ingredients including a fresh egg white into one half of a mixing tin and pack with ice. Form a tight weal with both halves of the shaker tin and shake vigorously for at least ten seconds. Strain the ingredients into one of the shaker tins and discard the shaken ice. Seal the tins back together and perform a dry shake for about ten seconds in a whipping motion in order to encourage the promotion of foam on the final drink. Double strain the this mixture with a combination of a hawthorne strainer and tea strainer into a chilled vintage coupe glass. Give the drink a minute or so to let the foam develop and then garnish with angostura bitters.

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Pairing Amontillado with food

Amontillado should be served at a temperature of between 12 and 14º C.

It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.

It combines perfectly with vegetables such as asparagus and artichokes.

 

Amontillado fast facts

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

Dry but Intense

Its dry and intense flavour adapts to difficult and risky pairings.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

Analytic data

  • Alcoholic content between 16 and 22% vol.
  • Sugar < 5 gr. / litre (normally < 1 gr. per litre)
  • Total Acidity (tartaric) 4 - 6 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
  • Very Low In Glycerine Content 3 - 5 gr. / litre
Jonathan Buonomo , Straight Law Bar, in Taberna de Haro Brookline, MA United States Visit Website
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