One of the things I really love about this cocktail is, like dry Sherry, most people believe it is going to be a sweet dessert drink. The Osu is actually quite dry, with a good amount of tannin from the bitters and acid from the Amontillado and PX Sherry vinegar.
When to have it:
This cocktail is a great Fall/Winter sipper. The heat from the Arbol gives a nice warming effect in the mouth and chest. Combined with the smoke of the mezcal, chocolate and cinnamon from the bitters and the nuts and dried fruits from the sherry, it is a sure-fire way to warm your bones on a chilly evening. It always makes me think of a log cabin in the mountains with the smell of pine and a wood fire in the air.
With what:
This makes it perfect for pairing with any number of our rich pork dishes and spanish hams. The ultimate pairing is with our Iberico Pork Rib Paella. Jaleo Las Vegas is the only restaurant in the states with an open wood-fired paella pit. We use orange wood, which imparts a good amount of smokey flavor to the dish. The mezcal mirrors the smoke and fatty pork, while the Amontillado and bitters help cut through the rich fats. The nutty Sherry notes are of course also a great compliment to acorn-fed Iberico pork. Rather than overtake them, the honey actually balances out the dry elements of the cocktail.
Combine all ingredients in a mixing glass, add ice and stir.
Strain into sherry glass, and garnish with Orange Zest and Rosemary Sprig dipped in honey.
この素晴らしい複雑さを持つワインは燻製や、熟成したチーズ、白身の肉、青魚、スパイシーな料理など、多くの料理とのマリアージュを喜びにあふれたものにします。
アスパラガスやアーティチョークなどの特定の野菜と一緒に楽しむと、素晴らしいひと時を過ごすことができます。
12° から 14° C の間で、白ワイングラスでお楽しみ下さい。
辛口で濃厚な味わいは、難しいペアリングやりすくの高いペアリングに適しています。
その性質上、抜栓後数カ月間楽しむことができます。
