Vermuteria's Alcazar
24 April 2019
This is our take on a manhattan, using ingredients from Sherry Country. The technique of “washing” a spirit in beurre noisette gives a beautiful, velvety, nutty finish, but you can also make this with straight brandy.
For the ‘washed’ Brandy:
- 30g unsalted butter
- 100ml Cardenal Mendoza
To make the drink:
- 25ml washed (or unwashed) Cardenal Mendoza
- 25ml white vermouth
- 25ml Amontillado NPU
- 1 orange twist, to garnish
To wash the brandy (which isn’t compulsory), melt the butter in a small pan on a medium heat until it foams and turns golden brown, then leave to cool. Once cool, but still liquid, stir into 100ml Cardenal Mendoza in a small plastic pot and leave to cool for two hours, stirring occasionally. Cover the pot, freeze until the fats solidify on top – about an hour or so – then remove and discard. The resulting liquor is now ready for use.
Put a handful of ice in a tumbler, pour over the brandy, vermouth and sherry, and stir. Garnish and serve.
*Original article by The Guardian here
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