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Espana en America
1 oz Bodegas Dios Baco Pedro Jimenez sherry, 1 oz Russels Reserve 6yr rye whiskey, 2 oz Castro de Valtuille Mencia Joven vino, 10 drops Don Millan PX sherry vinegar. Measure and add all ingredients into chilled mixing glass. Fill glass 2/3 with cubed ice and stir 15-20 seconds (approx 10 rotations). Gently strain into orange zested bordeaux(or riesling glass). Garnish: Spear "Duke's Hotel" style orange zest between two brandied cherries on metal pick. Finish with a small Manchego cheese slice "dice-cut" on pick. **Cocktail by Reza Esmaili of Long Bar & Bistro in San Francisco; Finalist in the 2010 Sherry Cocktail Competition

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