A celebration of Lustau, this cocktail uses their fantastic Vermouths alongside their Fino from El Puerto. It's the perfect low-proof apertif.
Combine all ingredients over ice in a mixing glass and stir. Strain into a chilled coupe. Disperse lemon oil from disc over the top of the glass and discard. Garnish with three small Manzanilla olives on a bamboo pick.
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.
