Created specificlly to highlight Rieger Kansas City Whiskey, which features sweet Oloroso in the blend, this twist on a classic is layered with PX Sherry and Barolo Chinato in a perfect complement. Dale “King Cocktail” Degroff’s Pimento Bitters adds a spicy balance to this Manhattan variation.
Stir all ingredients in a mixing glass together over ice. Strain into chilled cocktail glass and garnsih with the expressed orange peel and brandied cherry. 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.
