Here
at Psychopomp we love all categories of delicious booze, but we do
have a few favorites, and Sherry is right up there! So distillers
table sherry had to happen, and boy did it happen.
We
decided to use the ever delicious sherries from Sanchez Romate, a
great bodega knocking out some really great liquids. We went with
three very different styles, kicking off with a crisp dry Fino, we
then embraced the complex nutty notes of the Palo Cortado and
finished up with the sweet sweet nectar that is Pedro Ximinez. We
served each sherry along side a simple food pairing and created
cocktails to showcase the how versatile these wines are. Here is what
we served: Fino
+ roasted almonds
30ml
Pinga gin (chamomile, lemon balm & bee pollen)
20ml
Sanchez Romate Fino
25ml
fresh grapefruit juice
75ml
fever tree Mediterranean tonic Palo
Cortado + jamon
40ml
Ox gin (black truffle, thyme & lemon zest)
20ml
Sanchez Romate Palo Cortado
10ml
Cucumber & pomello shrub
3ml
Quince & Riesling bitters Pedro
Ximinez + vanilla ice cream
25ml
Sanchez Romate Pedro Ximinez
25ml
Single Origin Coffee Digestif
25ml
Coconut water So
many tasty things, we very much enjoyed making and drinking them all.
Next up Chocolate on the seventh of April, we have chosen the
chocolates and drink development is well underway!
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