Ember Yard in Soho created a cocktail especially for London fashion week, the Fino Sour, designed with the individuality and creativity of the occasion in mind.
All of the ingredients are shaken together twice in a Boston shaker (once without ice and once with ice) and are then served in a Sherry glass with a garnish of flamed lemon peel.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.
