This cocktail is a great addition to any menu, as all of these components are easily sourced, and will double as a way to introduce skeptic drinkers to sherry in an approachable, affordable way.
This recipe can also be batched with the three base ingredients, and kept refrigerated for an easy, quicker pick up on busy nights.
When to have it: The "Maddy" can be served at any point in the meal and find flavors in those courses to pair well with.
With what:As an intro, the Fino serves as a great apertif, the saline qualities prompting appetite. I will often pair this with our Ataula Montadito, a tapa with house cured salmon, truffle honey, and yogurt marscapone, spread thin on our fresh daily baked Coca bread. As a mid, the Madeira brings a light sweetness to refresh the pallet, with the Ango and salt that balance the sugar out, readying you for whats up next. We serve a smaller, Catalan style fideo dish with squid ink, calamari, and harrisa aioli that is such a great contrast for this cocktail. The simplicity of the drink cuts through the richness of the dish, but the complexity of the sherry holds up to the bold flavors. For a final touch, the PX acts as digestif with a soft, coating mouth feel that pairs so nicely with a robust cheese, like Cabrales or Valdeón,or fresh berries and toasted nuts, like those that top our Mel y Mato, a simple ricotta dessert that we offer as well.
Combine all ingredients into a stirring vessel—do not add ice.
Lightly stir to combine, strain into a well chilled short vintage rocks glass, or coupe if preferred, express and garnish with a trimmed orange peel.
前菜やあらゆるタパス、特にオリーブ、ナッツ、イベリコ豚の生ハムなどに最適なワインです。
魚介類、特に塩味の強いもの（アンチョビ）、生魚（刺身）に最適です。
酢酸の含有量が少ないため、酸味の強い料理（酢を使ったドレッシング、マリネなど）や、冷たいスープ（ガスパチョ、アホ・ブランコ）と非常によく合います。
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。
様々な味わい、塩味の強いもの、味の濃いものにとてもよく合います。
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。
