| 3⁄4 fl oz | Blanco tequila |
| 3⁄4 fl oz | Lustau Jarana Fino Sherry (chilled) |
| 3⁄4 fl oz | Americano bianco |
| 3⁄4 fl oz | Strucchi Bianco Vermouth (chilled) |
Photographed in an Urban Bar 1910 Retro Coupette 15cl
One serving of Andalusian – Pasofino-style contains 149 calories
Recipe contains the following allergens:
Adapted from a recipe Julian Cox created in 2011 for the opening menu at Playa restaurant, Beverly Boulevard, Los Angeles, California. The original recipe uses Spanish vermouth alongside the sherry.
Andalusia is the southernmost region of mainland Spain, where sherry has been produced around the town of Jerez de la Frontera for centuries. Paso Fino is a breed of horse descended from Andalusian horses taken to the Americas by Spanish explorers.
Designed to awaken the palate before a meal, this version of the Andalusian is bone-dry, with delicate bitter and herbal tequila-laced notes
The Playa Restaurant, where this cocktail originated, served three versions of the Andalusian:
1. Pasofino-style – a pre-dinner / aperitif style cocktail.
2. Palomino-style – designed to be enjoyed alongside food.
3. Furioso – an after-dinner digestif.
Makes a minimum of 16.5 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
Palate-cleansing, pre-dinner cocktails, often bittersweet and moderately alcoholic.
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