THE ART SHERRY-XOLOGY

Transcription

1 THE ART OF SHERRY-XOLOGY

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3 SHERRY WINES Tío Pepe Viña AB Alfonso Leonor Cristina Solera 1847 Néctar CLASSIC RECIPES Sherry Cobbler Bamboo Adonis Tuxedo Negroni MODERN RECIPES Camomile Martini The Wayward Beers Knees INDEX Shiitake Mushroom Sazerac Christmas Chocolate Tio Sour Vieux Carre The London No.1 Martini THE SHERRY RENAISSANCE Walter Pintus Arkadius Rybak Mario La Pietra Adam Lahham Daniele Dalla Pola Marek Vojcarcik TÍO PEPE CHALLENGE WINNERS Natalie Lau Marco Macelloni Joao Vicente Wing Fan

4 SHERRY WINES Sherry is one of the most diverse categories of alcohol that a bartender can use. The thing that many forget is that it isn t only Fino or P.X., there are so many styles to choose from and they each have their own personality to give. Derek Brown Mockingbird Hill, Washington DC. 4

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7 TÍO PEPE Type: Fino Grape variety: 100% Palomino Ageing: Minimum 4 years biological ageing under flor (yeast) Sugar: less than 1g/l Alcohol: 15% alc. Pale golden colour, clean and bright. Elegant with pungent aromas, almond notes and distinctive hints of the yeast. DRY SWEET 7

8 VIÑA AB Type: Amontillado Grape variety: 100% Palomino Ageing: 4 years biological ageing under flor, 8 years oxidative. Sugar: 3.5 g/l Alcohol: 16,5% alc. Dark golden in colour with aromas of almonds and the yeast, slight hints of the wood and a salty finish. On the palate dry and complex with hints of the oak and ageing under the yeast. DRY SWEET 8

9 ALFONSO Type: Oloroso Grape variety: 100% Palomino Ageing: 8 years oxidative ageing. Sugar: 4 g/l Alcohol: 18% alc. Golden amber colour. Intense aromas with hints of wood and dried fruits. On the palate flavourful, balanced and persistent. Reminders of nuts with a delicate touch of vanilla. DRY SWEET 9

10 LEONOR Type: Palo Cortado Grape variety: 100% Palomino Ageing: 12 years oxidative ageing. Sugar: 4 g/l Alcohol: 20% alc. Amber colour with golden tones and ochre-orange rim. Nutty aromas of toasted almonds, hazelnuts and mature wood on the nose. On the mouth powerful and persistent with toasted notes. DRY SWEET 10

11 CRISTINA Type: Medium Grape variety: 87% Palomino, 13% Pedro Ximenez Ageing: 7 years oxidative ageing. Sugar: 40 g/l Alcohol: 17,5% alc. Bright amber in colour with clean aromas of raisins and wood. On the mouth slightly sweet with a long finish. DRY SWEET 11

12 SOLERA 1847 Type: Cream Grape varieties: 75% Palomino, 25% Pedro Ximenez Ageing: 8 years oxidative ageing. Sugar: 128 g/l Alcohol: 18% alc. Intense mahogany colour with aromas of raisins, vanilla and wood. On the palate velvety, with sweet notes of figs, raisins and touches of caramel and wood. DRY SWEET 12

13 NÉCTAR Type: Pedro Ximenez Grape variety: 100% Pedro Ximenez Ageing: 9 years ageing Sugar: 380 g/l Alcohol: 15% alc. Very dark and intense mahogany colour. Sweet aromas of raisins and caramel with hints of wood. On the palate velvety and very sweet hints of mature raisins and dates. Long and lively finish. DRY SWEET 13

14 CLASSIC RECIPES This wonderful invention Sir, said Mark, tenderly patting the empty glass, is called a cobbler. Sherry cobbler when you name it long; cobbler, when you name it short... Charles Dickens The Life and Adventures of Martin Chuzzlewit ( ). 14

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16 Sherry Cobbler Ingredients 70ml Leonor Palo Cortado 15ml Néctar PX 2 quarters of lemon 2 quarters of orange 1 strawberry 2 blackberries 2 drops of orange & ginger bitters Preparation Glass: Cobbler Garnish: Mix berries & mint sprig Method: Build & stir 16

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18 Bamboo Ingredients 40ml Tío Pepe Fino 30ml dry dermouth 3 drops of orange bitters Preparation Glass: Martini Garnish: Lemon zest Method: Stir & strain 18

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20 Adonis Ingredients 40ml Tío Pepe Fino 30ml La Copa Vermouth 3 drops of angostura bitters Preparation Glass: Martini Garnish: Lemon zest Method: Stir & strain 20

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22 Tuxedo Ingredients 40ml The London Nº1 Gin 30ml Viña AB Amontillado 1 dash absinthe 20ml Luxardo Maraschino 3 dashes orange bitters Preparation Glass: Martini Garnish: Lemon zest Method: Stir & strain 22

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24 Negroni Ingredients 30ml The London Nº1 Gin 30ml Campari 30ml La Copa Vermouth Preparation Glass: Old fashioned Garnish: Orange wedge caramelised with cinnamon sugar Method: Stir & strain 24

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26 MODERN RECIPES Nowadays we are seeing what we would call the Second Golden Era Of Bartending, and Sherry plays a very important role in this.the versatility of the flavours, variety of the sugar levels, affordable price and amazing stories and dedication behind them are a secret gun for every bartender. Boris Ivan Spirits Ambassador González Byass 26

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28 Camomile Martini Ingredients 45ml The London No.1 Gin 30ml Tío Pepe Fino 10ml honey water 10ml fresh lemon juice 30ml strong camomile tea 2 springs of lemon thyme Preparation Glass: Martini Garnish: Burned lemon thyme sprig Method: Shake & double strain 28

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30 The Wayward Ingredients 40ml Nomad Outland Whisky 30ml Tío Pepe Fino 20ml Néctar PX 2 dashes lavender bitters Preparation Glass: Old fashioned glass Garnish: Orange zest Method: Build & stir 30

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32 Beers Knees Ingredients 30ml The London No.1 gin 20ml Alfonso Oloroso 20ml honey water 10ml fresh lemon Juice ½ fresh passion fruit top up with lager beer Preparation Glass: Old Fashioned glass Garnish: ½ fresh passion fruit & mint sprig Method: Shake & double strain 32

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34 Shiitake Mushroom Ingredients 50ml The London No.1 gin 20ml Viña AB Amontillado 15ml maple syrup 5ml fresh lime juice ½ fresh shiitake mushroom Preparation Glass: Martini Garnish: Sprayed angostura bitters on the top Method: Shake & double strain 34

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36 Sazerac Ingredients 60ml Nomad Outland Whisky 10ml Néctar PX 2 dashes absinthe 3 drops of Peychaud s bitters Preparation Glass: Martini Garnish: Lemon zest Method: Stir & strain 36

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38 Christmas Chocolate Ingredients 25ml Soberano Brandy 15ml La Copa Vermouth 10ml Cinnamon Syrup 5ml orange juice 150ml fine hot chocolate Preparation Glass: Hot toddy Garnish: Chocolate powder on the top Method: Make hot chocolate in a coffee cup (tea pot, or latte glass), add rest of ingredients and stir 38

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40 Tio Sour Ingredients 50ml Tío Pepe Fino 10ml Soberano Brandy 10ml fresh lemon juice 10ml sugar syrup 2 dashes angostura bitters Preparation Glass: Old Fashioned Garnish: Spray angostura bitters on the top Method: Shake & double strain 40

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42 Vieux Carre Ingredients 30ml Nomad Outland Whisky 30ml Solera 1847 Cream 30ml Lepanto Solera Gran Reserva 5ml Benedictine 1 dash chocolate bitters 1 dash Peychaud s Bitters Preparation Glass: Martini Garnish: Lemon zest Method: Throw & strain 42

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44 The London N o 1 Martini Ingredients 70ml The London Nº1 gin 20ml blend of Sherries (Tío Pepe Fino, Leonor Palo Cortado, Croft Pale Cream) 5 dashes lavender bitters Preparation Glass: Martini Garnish: Marinated micro apple Method: Stir and strain 44

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46 THE SHERRY RENAISSANCE: SHERRY COCKTAIL RECIPES FROM INTERNATIONALLY RENOWNED BARTENDERS 46

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48 Andalusian Sunset by Walter Pintus The Connaught Bar London I love the new Tío Pepe En Rama expression. I personally had never seen such a unique style of Fino sherry which is able to deliver a unique freshness and nuttiness to the palate. I also find its delicate savoury finish very interesting, which in this cocktail complements and highlights the elegant notes of saffron. Andalusian Sunset is a fresh and aromatic yet complex variation on a Martini cocktail with subtle saffron elements and a nutty and persistent character. 48

49 Ingredients 30ml Tío Pepe Fino En Rama 30ml Spanish Saffron infused Lillet blanc 20 ml Beluga Vodka 2 dashes absinthe 1 pinch sea salt Spray and discard lemon zest Preparation Method: Stir all the ingredients with ice and serve over ice ball in an old fashioned glass. Garnish: With cucamelon. 49

50 Komusō by Arkadiusz Rybak Zuma Restaurant Hong Kong Everything depends on my surroundings and mood, but I always go back to the classic cocktails and personalise them with a twist. In this case the Fino gives body and dryness to the cocktail. 50

51 Ingredients Sakura infused Plantation Trinidad Umeshu Tonka bean infused with Tío Pepe Fino Preparation Method: Stir all ingredients together in mixing glass. Garnish: Serve with one ice cube. Glass: Serve in rock glass. 51

52 OlorAussie by Mario La Pietra Merivale Sydney Why I like Sherry: Complexity, own identity...and story to tell. I m amazed by a product that could be so complex and versatile at the same time. And, as always my good friend Boris reminds me #sherryiscaring. 52

53 Ingredients 15ml pineapple skin vinegar 20ml butter syrup 100ml brown rice horchata 50ml tasmanian saffron infused Alfonso Oloroso lemon myrtle as aromatic garnish Preparation Method: Flash blend with 3 ice cubes (Vitamix) Garnish: Lemon myrtle (dust and leaf), edible gold spray. Glass: Teacup. 53

54 Westside by Adam Lahham The Wild Fig Vancouver Sherry is a very new style here and the customer s choices are limited. The sherry habit is beginning to develop. Sherry is the anatomic brick to build the house, combining tones, rich flavours, and adding character to the entire beverage. 54

55 Ingredients White rum Bar made banana spice shrub Lime press Solera 1847 Cream Ruffino Prosecco Preparation Method: Shake, top with prosecco, lemon zest out of glass. Garnish: Dehydrated lemon wheel and cinnamon stick, not touching the beverage. Glass: Bohemian czechoslovakian. 55

56 Makani by Daniele Dalla Pola Nu Lounge Bologne As an Italian I like to use wine based ingredients for my cocktails. After my visit to Andalusia and Spain, I found big passion and dedication in the people making the Sherries. I love Sherry and especially Tío Pepe for its beautiful saltiness, almond flavours and bakery notes. It works for my cocktails as all attributes of Tío Pepe blend perfectly together with tropical flavours for my Tiki-style drinks. 56

57 Ingredients 20ml Homemade falernum 40ml Fresh pineapple juice 15ml Fresh lime juice 45ml Tío Pepe Fino 15ml Eldorado 5yo demerara rum 1 dash Angostura bitters Preparation Method: Shake & strain. Garnish: Edible lilly flower. Glass: Cocktail. 57

58 Sailor s Martini by Marek Vojcarcik Duddell s Salon Hong Kong I personally like Martinis and when it comes to simple beauty you have to use ingredients of the best quality. I love the nuttiness of Alfonso and in fact this Martini is my favourite version. Simple yet very colourful on the palate. Sherry has great variety and a simple change to Amontillado or PX will entirely change the drink, which gives the option to adjust the recipe to the guests taste. A glass of good Sherry makes your day better and it always will be one of my favourite bottles in the bar. 58

59 Ingredients 50ml Belvedere unfiltered 20ml Alfonso Oloroso Preparation Method: Stir and strain Garnish: Bergenost cheese Glass: Pre-chilled Martini glass 59

60 TÍO PEPE CHALLENGE WINNERS Tio Pepe Challenge is an international cocktail competition where bartenders from around the world demonstrate their sherry knowledge, their use of the traditional venencia and create a cocktail recipe with sherry as the star ingredient. 60

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62 Flor Revolution by Natalie Lau - HONGKONG Ingredients Tío Pepe Fino Chili infused gin Lime juice 1:1 simple syrup Salted celery foam: egg white, celery juice, salt, sugar 62

63 Lady Dynamite by Marco Macelloni - ITALY Ingredients 60ml Cristina Medium 20ml lime 10ml chamomile syrup 1/2 passion fruit 2 dash bitter plums 63

64 Sherry de las cinco by JoaoVicente - GERMANY Ingredients Tío Pepe Fino - 4 cl Solera 1847 Cream - 3cl Alfonso Oloroso - 1 cl Ferdinan s Lavender bitter - 3 dashes Bee wax - 2 drops Absinthe/thyme parfum Preparation Glass: Tea cups. Garnish: Yogurt Sherry cake with almonds, tonka beans and lavender (by side) and dried orange floating on the tea cups. Technique: Stir in silver tea pot. 64

65 Good Morning MI6 by Wing Fang - CHINA Ingredients 20ml Tío Pepe Fino 10ml Noé PX 45ml The London Nº1 3ml Apple vinegar 3 pieces Rosemary Olive oil Black pepper 65

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