Another Sherry Aunty?

Summer Menu and Drinks at Restaurante Cantueso.

We have just introduced our summer à la carte menu and will again also be offering some special seasonal drinks in addition to our usual wine list.

Carmen our chef has created a new summer menu combining some old favourites with new seasonal dishes and intends to offer a daily special starter, main course, and dessert. She has also revised our popular six-course tasting menu.

And of course it wouldn’t be summer without a few special drinks. Pimm’s of course, and now that Sherry is a trendy drink again, we will try to tempt you with the likes of Rebujito a cocktail of chilled dry sherry mixed with soda or Seven-up: an ideal thirst quencher for the weary traveller and typically popular at Spanish ferias.

Sherry known in Spain as Jerez, has of course been popular in Britain for centuries and in the main it was British families such as Sandeman, Osborne and Byass that in the 18th century cornered the market producing a high octane wine (typically 15-20%) which is fortified with brandy. It can only legally be described as sherry if it is produced in the “sherry triangle” of southern Andalucía.

In the past sherry has been known as a drink for weddings or funerals and of course Christmas wouldn’t be the same if aunty didn’t have a glass or two of Bristol Cream, but now there has been a strong revival with wine lovers discovering the likes of manzanillas, finos, palo cortados, amontillados, and olorosos. A different taste for every occasion and every meal. Maybe in the past you have tried Pedro Ximenez poured over ice cream, or a crisp well-chilled fino with olives or tapas. Fino and manzanilla are perfect accompaniments to Spanish food and soups of many styles. The two can be used interchangeably in cooking and are well suited to steaming mussels and other shellfish, or as an ingredient in soups.

No matter whether you enjoy sherry in food or by the glass there are many varieties to delight your palate and we hope to see you soon relaxing in Periana with a glass of fino or maybe two 🙂

Footnote:

The Pimm’s we, and most bars use, is Pimm’s No 1 Cup, and those of us with good memories may remember seeing other numbers in years gone by.

There were six Pimm’s products, all of which are fruit cups but only Cups No 1, 3 and 6 are still available at present. The essential difference among them is the base alcohol used to produce them:

  • Pimm’s No. 1 Cup is based on gin and can be served both on ice or in cocktails.
  • Pimm’s No. 2 Cup was based on Scotch Whisky. Currently phased out.
  • Pimm’s No. 3 Cup is based on brandy. Phased out, but a version infused with spices and orange peel marketed as Pimm’s Winter Cup is now seasonally available.
  • Pimm’s No. 4 Cup was based on rum. Currently phased out.
  • Pimm’s No. 5 Cup was based on rye whisky. Currently phased out.
  • Pimm’s No. 6 Cup is based on vodka. It is still produced, but in small quantities.

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