The bone-dry, savoury intensity of Fino seems to capture the very essence of southern Spain.
Now Tio Pepe, the world’s best-selling Fino, is keen for us to explore the sherry’s potential as a cocktail ingredient and has come up with four tantalising cocktail recipes served by some of London’s top bartenders:
‘Pepe Sour’ at 1 Lombard Street
30 ml Tio Pepe
30 ml Cognac
25 ml Sauvignon Blanc
10ml apricot brandy
15ml Nectar Pedro Jimenez
5ml lime juice
1 egg white
Pour all ingredients into a shaker and shake well. Strain into a copita glass without ice.
60ml Tio Pepe
30ml orange marmalade shrub
20ml Lepanto Brandy
Splash of Cava
Stir the ingredients in a coupe glass.
Garnish with lemon zest and thyme sprig.
20ml Tio Pepe
40ml Gin Mare
10ml lemon juice
1 egg white
Pour all ingredients into a shaker and shake well. Strain into a cocktail glass.
10ml Tio Pepe
50ml Fords Gin
25ml fresh lemon juice
10ml Dolin Chamberyzette Vermouth
10ml sugar syrup (1:1 golden caster sugar to water)
Shake and double strain into a decorative rocks glass. Garnish with a mint sprig and lemon zest.
James Chandler, Bar Manager at The Vault Soho, says’For me, when creating and composing a cocktail, using Tio Pepe as an ingredient adds an amazing savoury complexity. It contains just recognisable notes on the palate that you don’t get with any other ingredient, and like seasoning in cooking, you really notice the difference when it’s not there.’