Think manhattan, but with a Spanish flavour and a velvety, nutty finish
The Alcazar
This is our take on a manhattan, using ingredients from Jerez in Spain. The technique of “washing” a spirit in beurre noisette gives a beautiful, velvety, nutty finish, but you can also make this with straight brandy.
Serves 1
For the ‘washed’ brandy (optional)
30g unsalted butter
100ml brandy – we use Cardenal Mendoza, for its higher sweetness
To make the drink
25ml washed (or unwashed) brandy
25ml white vermouth – we use Lustau, but Noilly Prat would work, too
25ml amontillado – we use Sanchez Romate
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 brandy 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.
Vieira Maria Eugenia, Vermuteria, London N1
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