Solera

2 oz Dark rum (Santa Teresa 1796)
1 oz Amontillado Sherry, Lustau Dry Amontillado (Palo Cortado Peninsula)
34 oz Falernum, Velvet Falernum
2 ds Orange bitters, Regans' orange bitters
1 twst Orange peel (as garnish)
Instructions
Stir, strain, straight up, cocktail glass, garnish
Notes
Lustau Palo Cortado Peninsula is describe as between Amontillado and Oloroso.
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4 Comments

Zachary Pearson's picture

To put on the wine geek hat

To put on the wine geek hat for a second (ahem) Amontillado and Oloroso are the results of two very different styles of aging Sherry. While they're both palomino grapes, Amontillado is aged under flor and Oloroso is not, which is why Olorosos are much darker - they're not protected from oxidation by the yeast layer. Thanks,  Zachary

Correct. And Palo Cortado is

Correct regarding the veil. Fino/Manzanilla is even lighter than Amontillado, as it maintains the flor longer.

And Palo Cortado is accurately described as between an Amintillado and Olorosso, because, though aged under flor initially, it loses it sooner so has been aged oxidatively for some time between the two.