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!
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.
