El Candado, Pedro Ximanez Recipe
Make El Candado, Pedro Ximanez Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish & finish
Method
Preparation
Chill glass
Place a rocks glass in the freezer or fill it with ice water while you prepare the cocktail to chill the glass.
Measure ingredients
Measure the Pedro Ximénez sherry, tequila, dry curaçao, fresh lime juice, simple syrup, and bitters into a mixing glass or shaker.
Combine and stir
Fill the mixing glass with ice. Stir the mixture briskly for about 20–30 seconds (roughly 20–30 full revolutions) until well chilled and slightly diluted. Stirring is preferred to preserve clarity and silkiness; if you want more aeration, you may hard-shake briefly but stirring is traditional.
Prepare serving glass
Discard ice water from the chilled rocks glass and add the large ice cube. If you prefer the drink slightly colder and a bit more diluted, use two medium-sized cubes instead.
Strain
Double-strain (through a Hawthorne or fine mesh) the cocktail from the mixing glass into the prepared rocks glass over the large ice cube to keep the drink clean of shards.
Garnish and finish
Express an orange twist over the drink to release oils, rub the rim with the twist if desired, then drop it into the glass. For an optional smoky aroma, flame the orange peel briefly by warming the peel with a lighter and squeezing the peel over the cocktail so the oils ignite momentarily, then drop it in. Serve immediately.