Mango Amontillado Martini
2 oz Lustau Almacenista Amontillado de Jerez 1/30 Florido, 1/2 oz Yellow Chartreuse, 1/2 oz Fresh Lemon Juice, 1/5 oz Mango Puree, 1/5 oz Cane Syrup, 3 Chunks Ripe and Skinned Mango, Ginger Foam: , 6 oz Heavy Whipping Cream, 2 oz Fresh Ginger Juice, 0.5 oz Lemon Extract. **Cocktail by Perez Klebahn of Suba in New York, Finalist of the 2008 Vinos de Jerez Cocktail Competition** Muddle 3 chunks of ripe mango into the bottom of a shaker. Add sherry, Chartreuse, lemon juice, mango puree and cane syrup. Fill with ice and shake vigorously. Strain contents into a martini glass. For the foam whisk cream, ginger juice, and lemon extract vigorously in a bowl until cream begins to stiffen. Spoon a tablespoon from the top of the foam and place onto the martini.