Manzanilla highlighted by the best of the season, this cocktail is a stunner. Don't feel like you need to copy the shrub recipe. It's best to use whatever fruit is at the peak of the season now, whether that's elderberries, strawberries, peaches, apples,...
Stir shrub and Sherry gently over ice and strain into a small, tight-lipped, sherry glass. Garnish with shave of lemon zest.
Shrub base:
1 quart fresh elderberries, trimmed from stems
1 cup fresh huckleberries
5 cups evaporated cane sugar
1 quart cider vinegar
1 oz. kosher salt
5 brown cardamon pods
1 oz. jigger of white pepper corns
In a large bowl, mildly press fruit with bottom of shaker tin till every berry is at least bruised. Muddle spices in a mixing glass till all the corns are at least cracked. Add sugar, cover and let sit 5 hours or until a good syrup has formed (this should happen in a cool place, refrigerate if not available.) Add salt and vinegar and stir till salt has dissolved, cover and return to cool storage and let age for at least a week. Then filter successively through a china cap then a cheesecloth. Bottle in clean, sterile bottle leaving a few inches of air under the cap. It is now ready to use, but another week of aging allows for a deeper, more lingering flavor.
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。
