Stirred and spirit forward, Sage Ya Later showcases both the Manzanilla En Rama and the East India Solera for their uniquely different characteristics, as well as how wonderfully sherry pairs with mezcal. Offering bright citrus with smoke on the nose and rich in mouthfeel, this juicy cocktail has a long sherry body and finishes with delicate smoke and a lingering salinity that forces you to reach for another sip.
-Combine in mixing glass and stir with ice.
-Prep footed rocks glass by torching a small pile of dried sage and placing the glass upside over the burning herbs.
-Flip glass over, watch the smoke roll out of the glass, pour, express and discard a lemon twist.
*Plum Sage Syrup Recipe
5 cups of cut up plums with skins
1.5 cups of white sugar
Tbsp dried sage
-Add plums to a heavy bottomed stockpot, add enough water to just cover the bottom 1/4 of an inch deep. This is to prevent burning while the plums begin to release their juice.
-Heat at medium-low and cover the pot for 10 minutes. Stir often.
-Simmer until plums are broken down.
-Add sugar and dried sage, remove from heat once incorporated.
-Strain through cheese cloth.
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。
