The advantage of this cocktail, due to it's low octane style, is that it can really be enjoyed at anytime. It's perfect for a lunch tipple, when you thirst for something complex and refreshing, but not to put you tipsy. You can also enjoy this before dinner to get the appetite going and not fill you up for your meal. And as the finisher, the "nite cap". If you've already had a few boozy drinks or a glass of wine, but want one last one, The Window's to the Flor is that last cocktail for the night. It won't make you regret it the next morning, but will satisfy for the evening.
Build in tall shaker tin with ice. "throw" the ingredients between large shaker tin and spouted mixing glass. Throw about 8 times.
Strain into chilled Martini glass. To build this drink, I use a technique called "Throwing" or Boadas" pour. Where as you throw the cocktail back and forth from mixing glass to mixing glass. This adds air to the cocktail, changing the body and texture to the drink. I chose this method rather than stirring after having a sherry cocktail at the Bar High FIve in Tokyo. They used this specific technique which blew my mind. Changed the whole dynamic of the cocktail. Essentially to make this, you're just building in a large mixing tin filled with ice and with a julep strainer you throw the cocktail between a mixing glass and the tin. This allows dilution and the addition of air.
オロロソの理想的な提供温度は12ºから14º Cです。
オロロソはその名の通り、非常に香りの複雑なワインです。その強い特徴は個性的な料理のレベルに位置し、そのポテンシャルを最大限に発揮することができます。赤身の肉やジビエに最も適したワインです。
肉のシチューや煮込み料理、特にオックステールやほほ肉のようなゼラチン質の肉との相性は非常に良いです。キノコや熟成したチーズとの相性も抜群です。
12° から 14° C の間で、白ワイングラスでお楽しみ下さい。
濃厚な味に寄り添い、感動を継続させるのに最適です。
その性質上、抜栓後数か月楽しむことができます。
