A variety of sherry characterized by being darker than fino but lighter than oloroso. It starts as a fino, fortified to approximately 13.5% alcohol with a cap of flor yeast limiting its exposure to the air, however becomes an amontillado when the flor fails to develop adequately or is killed by additional fortification. Without the layer of flor, amontillado must then be fortified to approximately 17.5% alcohol to slow oxidation. The drink is slowly exposed to oxygen through porous American or Canadian oak casks, gaining a darker colour and richer flavour. It is named after the Montilla region of Spanin where it originated in the 18th century, however the name is also used commercially as a simple measure of color to label any sherry lying between a fino and an oloroso.
A liqueur made from or flavored with pears. Also called Creme de Poire.
A French herbal liqueur, with DOM meaning Deo Optimo Maximo, 'To God, most good, most great.' Made with 27 herbs and spices, many unknown.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
A carbonated wine usually from natural fermentation, but increasingly via carbon dioxide injection.
A spice from an evergreen tree commonly called star anise, staranise, star anise seed, Chinese star anise, or badiane that closely resembles anise in flavor. Usually used as a floating garnish.
Stir all ingredients, except the sparkling wine, in a mixing glass with ice. Strain into a coupe glass and garnish with a star anise. #stir #straight
“We serve this cocktail more so in the fall and winter...”