Forum

Antoine Cathelain’s Avatar Antoine Cathelain
1st April at 21:18
How would you recommend to change the ratios if i'm doing this with an amontillado instead of a palo cortado ?
Simon Difford’s Avatar Simon Difford
2nd April at 06:28
That will depend on your personal taste and your amontillado. I’d start with the same proportions and then adjust as necessary.
Dee Stump’s Avatar Dee Stump
27th November 2021 at 02:05
What an excellent sour! I was surprised it stayed so well balanced with all of the tartness/acidity present in the sherry. Meringue uses cream of tartar to stabilize the egg white. I believe this dry sherry has a similar effect. It produced a perfect head on the drink.