This week, enjoy an unusual pairing suggested by Beronia Verdejo Rueda and Taberna Cocotte; drink a toast with family and friends with an authentic The London No 1 gin & tonic, and find out how the Tío Pepe vineyards have progressed over the last few months. To finish, be bold and try the cocktail proposition from Nomad Outland Whisky this week. Cheers!
… THE PLANS
Off to the kitchen!
For its first outing, #BeroniaChefs visits Taberna Cocotte, a restaurant in Pamplona where head chef Martín Iturri cooks up a recipe for asparagus with little beans, ibérico pork jowl and St George’s mushrooms that he will be pairing with Beronia Verdejo Rueda. Follow it in this vídeo and surprise your guests with this pairing brimming with flavour.
Is there a barman in the house?
Yes, The London Nº1 will be bringing a barman into your home to teach you how to make and enjoy the best gin & tonic made from this Premium gin. He will show you step by step how to make the perfect mix to drink a toast with your family and friends with. To have your ‘house party’ click here and follow The London Nº1 on Facebook.
And in the meantime, what’s been happening in the vineyard?
Tío Pepe tours its vineyards in D.O. Jerez and shows how they’ve been doing over the last few months. José Manuel Harana, Vineyard Manager at González Byass Jerez, ventures into the sea of albariza soil, revealing a lush vineyard brimming with life. Click here to take a tour of the vineyards with him and enjoy the surrounding countryside, which is peppered with jacarandas, olive trees and Judas trees.
… A COCKTAIL
“Outland Sour”
Nomad will be launching “Outland Sour” on 11th June on its Instagram account. This is a signature cocktail devised by Álvaro Plata, Area Manager & Brand Ambassador for González Byass. His creation retains the unmistakable flavour of Outland Whisky, which is aged in Scotland and matured in butts from Jerez de la Frontera that have previously contained Pedro Ximénez Viejo.
60 ml Nomad Outland Whisky.
30 ml fresh lemon juice.
22.5 ml Sherry syrup*.
One egg white (can substitute with 30ml aquafaba).
Shake and strain twice, use a wine glass or a coupette glass and garnish with lemon rind to give some aroma.
*Ingredients: 50 ml honey, 50 ml Cristina Medium Sherry and a finger’s length of fresh ginger fresco. Place all the ingredients in a pan and cook over a low heat for ten minutes, stirring frequently. Chill before using in a cocktail.
