Whether made with the elegance of Amontillado or the richness of Pedro Ximénez, this cocktail offers a silky texture and layers of flavour
Ingredients
Instructions
Milk Punch
Slowly pour the sherry mixture into the hot milk, let it curdle for 5–10 minutes, then strain through a fine sieve or coffee filter until clear (about 30–90 minutes).
Method: Rocks glass with ice
Garnish: Freshly grated nutmeg or lemon twist
Why it works
With Amontillado: dry, complex, gastronomic.
With PX: richer, rounder, a liquid dessert.
Serving and consuming
Amontillado with food
Amontillado should be served at a temperature of between 12 and 14º C.
It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.
It combines perfectly with vegetables such as asparagus and artichokes.
-
Slightly Chilled in a White Wine Glass
Serve it between 12° and 14° C in a white wine glass.
-
Dry but Intense
Its dry and intense flavour adapts to difficult and risky pairings.
-
Ideal to Drink Glass by Glass
Its composition allows it to be stored in open bottles for months.