Of all the beautiful Sherries of Spain, Manzanilla is one I truly hold close to my heart. Often described as a type of fino sherry with its dry, crisp and delicate flavor, its unique terrior sets it apart, lending the wine an added complexity and depth. Manzanilla can only be made in Sanlúcar de Barrameda, a city nestled between the Atlantic Ocean and the Guadalquivir River with a singular climate that gives this sherry it’s distinct salty tang. Naturally aged under a flor (sometimes referred to as a veil) of yeast, the result is a fresh, focused, and flavorful wine perfect for use as the base of this cocktailIt’s complemented by Del Maguey’s Crema de Mezcal, itself a unique product that combines Espadin with roasted agave syrup, creating a spirit that evokes notes of pear, apple, and almond. I infused the mezcal with chamomile, called manzanilla in Spanish, since both the wine and flower share a similar apple-like aroma and taste.
The drink is finished with a touch of agave nectar, a pinch of salt, and a dash of Angostura bitters, then spritzed with the oil of a large grapefruit peel which is run around the rim, twisted over the drink, and discarded. These final touches complement and connect the ingredients and help make the cocktail greater than the sum of its parts.
Place 750 ml of Del Maguey Crema de Mezcal and 4 heaping tablespoons of loose, dried chamomile flowers in a jar. Cover and let steep for 24 hours. Strain with cheesecloth and rebottle for use.
Mount ingredients in a mixing glass, add ice and stir. Strain into a cocktail glass and garnish with the oil of a large grapefruit twist.
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.
