Scottish malt whisky and sherry have long enjoyed a symbiotic relationship, both in terms of business and flavor, but I wanted to create a cocktail that highlighted the under-utilized connection between lighter manzanilla sherry and single malt. In barrel selection and in cocktails, heavier and more oxidative sherries are the go-to choice to pair with scotch, but the flavors of coastal single malts and "coastal" sherries have always fascinated me more. The Glenfarclas adds richer, fruity malt notes and a hint of chocolate in the drink, which is given added depth by the honey and spice flavors of the Benedictine, but the La Cigarrera keeps it light, fresh and saline. Sort of like almond tart given a hefty dose of salt to make the flavors pop. The chamomile arose out of a desire to give the drink a very fresh, floral nose to go with the lemon zest expressed as a garnish. It was originally intended as a garnish as well, but adding it to the Glenfarclas lightens the whisky without masking its rich malty flavors, and helps tease out the grassy, lighter qualities of the manzanilla in the finished cocktail.
Infusion is made by quickly soaking 2g of chamomile flowers into one 750ml bottle of Glenfarclas 12 year single malt whisky. Strain after no more than half an hour.
Add ingredients to a mixing glass, add ice, and stir briefly - no more than twelve seconds - then strain into a pre-chilled copita glass. Express the oils of a lemon peel over the drink, but discard the peel.
マンサニーリャは、間違いなく海の女王です。
食前酒として理想的であり、あらゆるタイプのタパス、特に魚介類など、海からもたらされるあらゆる食材との相性が良いです。
また、塩味のきいた料理（ソーセージや塩漬け肉）や、酢を使った料理（サラダ、アドボと呼ばれる酢やハーブで食材に下味をつけて揚げたもの、マリネ、冷製スープなど）にもよく合います。
アイスバケツに氷と水を入れて、 6 - 8º C でお召し上がりください。
海老やカニ、貝や魚など、あらゆる魚介類に最適です。
もしあれば、伝統的なカタビノと呼ばれるグラスで幅の広いもの、もしくは白ワイン用のグラス。
