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Refreshing Fino Sherry Cocktails with Tio Pepe

To begin, fill a cocktail shaker with ice and add 2 ounces of vodka. Next, pour in 1 ounce of lime juice, followed by 1/2 ounce of simple syrup. Finally, add in 2 ounces of grapefruit juice. Close the shaker tightly and shake vigorously for about 30 seconds to ensure all the ingredients are well mixed. Once you've shaken the cocktail, strain it.

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Serving: 1. 1 ounce mezcal, preferably Del Maguey Vida. 1 ounce mezcal, preferably Del Maguey Vida. 1/2 ounce génépy, preferably Dolin. 1/2 ounce génépy, preferably Dolin. 1/2 ounce lemon juice. 1/2 ounce lemon juice. 1/4 ounce simple syrup (1:1, sugar to water) 1/4 ounce simple syrup (1:1, sugar to water)

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Add the ice cubes and stir approximately 3 to 5 seconds. Pepe says not to add any additional ice. If making your sangria ahead of time and refrigerating, do not add the soda pops or ice until ready to serve. Serve the sangria in wine glasses of your choice. Add enough sangria to fill the glasses about 1/2 full.

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Instructions: Combine the red wine, brandy, orange juice, lemon juice, and simple syrup in a large pitcher or punch bowl. Add the sliced orange, lemon, apple, and pear to the mixture. Stir in the cinnamon sticks and let the sangria sit in the refrigerator for at least 2 hours (or up to 24 hours) to allow the flavors to meld.

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Tio Pepe is the perfect example of a dry sherry that's accessible and delicious. It should be served cold and treated the same way you'd treat a wine: Pop and pour and finish the bottle within.

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How to make: BLEND all ingredients with 6oz scoop crushed ice. POUR into glass (or pineapple shell) and serve with straws. If using a pineapple shell, serve with ice cubes. 1 fl oz. Light white rum (charcoal-filtered 1-4 years old) 1 fl oz. Ketel One Vodka.

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The Drinks Business adds amid the 2020 lockdown due to COVID-19, Tio Pepe's sales were up over 30% internationally. The publication reports that the brand did not pinpoint why the light was.

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Tío Pepe Sherry is a dry fino-style sherry with notes of almonds, green olives, and green apples.. Instead, he simply asked for somewhere he could go with his friends to drink his favorite.

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2. Vodka and Dr. Pepper. Zesty, refreshing, and perfect for summer, you'll love this crisp, biting drink. It's just what you need from a cocktail, without all the sugary sweetness. And all you'll do is combine Dr. Pepper with vodka and a squeeze of lime. Be sure you pour them together and maybe give them a little stir.

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co-owners Emiliano and Miguel Sanz. In the 50 years since it first opened on Dec. 26, 1968, precious little has changed at Restaurante Tio Pepe, its official name. Pedro, who presided over the kitchen during its glory days in the 1970s and '80s, passed away in 1989, but the paella, cochinillo asado estilo Segovia (suckling pig), gazpacho, and.

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The Pepe recipe above is the most common way to make this drink, you can always improvise with your own twist and enjoy. To spice things up you can substitute the Tequila with other brands such as Clase Azul Reposado, Jose Cuervo, Sauza, Casamigos, Patron, Hornitos, Don Julio, Herradura, Milagro, 1800 Tequila etc.

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At Doc Pepe's Lab in Monterey, Cellar Master Christian Pepe, known as Doc Pepe, is redefining the ready-to-drink industry by handcrafting classic cocktail recipes and aging them to perfection in carefully selected oak barrels. The result is a balanced, complex and luxurious cocktail with a silky, smooth finish ready to serve on the rocks, up.

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Instructions. Peel an orange in large swathes. Add vodka and sherry into a mixing glass or cocktail shaker. Add ice and stir or shake until the drink is cool. Take a chilled glass and flame all but one orange peel over the glass, with the goal of releasing oils from the orange and squeezing them (if possible) onto the sides of the coupe.

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The best sherry to try today. The Tio Pepe Palomino Fino is the gold standard for fino sherries. Dry and crisp, it goes down easy on its own or mixed into a cocktail. The Hidalgo Pasada Manzanilla.

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