The Amuse Bouche and cocktail we paired at the Chef Dan Esses' Supper Club last week was a big hit with the crowd. "Bikinis" really are a Spanish tapas menu called as such because they are cut in little triangles like a bikini bottom! Thin, grilled, crustless sandwich with usually made with black truffles, Iberian ham and cheese, how could you go wrong?
We paired the bikinis with a simple, classic style cocktail that we named Epanoles Ocaso or Spanish Dusk for it's burnt orangy color. Made with a dry fino sherry and a red vermouth, it was deliciously refreshing!
1 oz El Maestro Sierra Fino Sherry
1 oz Dolin Rosso Vermouth
1 dash Bitterman’s Citrus Bitters
1 twist orange peel
Stir well over ice cubes in a mixing glass. Strain into a chilled cocktail glass, add a twist of orange peel and serve.