“Pascua Florida” Bigallet China cocktail with Sherry

About the “Pascua Florida” cocktail

Pascua Florida | Feast of Flowers As a St. Augustine, Florida native, our history is steeped in Spanish influence, with its deeply seeded roots dating back to 1565. According to legend, Juan Ponce de Leon, Spanish Conquistador, up discovery, named Florida after the Spanish phrase “Feast of Flowers,” or Pascua Florida. The food and beverage culture of St. Augustine is no stranger to the first half of that phrase, “feast,” as it’s a town centered on Spanish dishes, and as an homage to growing up surrounded by these delicious offerings, I wanted to base my cocktail around some of my favorite Spanish tapas. To pair with the salt and spices of popular cured meats, the creamy croquettes and refreshing, full-flavored gazpachos – some of the most popular tapas, I use big, bold ingredients that compliment the flavors of Spain. Solera Gran Reserva acts as the star of the show, aged for 10 years in American Oak, bolsters the salinity in cured meats, while Oloroso Sherry and pistachio oil add nuttiness to compliment the fatty, buttery elements of cheese. To mirror the tanginess of gazpachos and cut the fatty elements of the meats and cheeses I employ China China, a spiced bitter orange liqueur for slight acidity, Crème de Pêche to reinforce the fruity orange notes, a touch of demerara for sweetness and round out the cocktail with Peychaud bitters for bright, floral aromatics. The result, Pascua Florida, is a big, bold stirred and boozy cocktail that can hold its own in the ring with dominant Spanish tapas while showcasing the full flavors of Spain’s House of Lustau.

INGREDIENTS

  • 1/2oz. Lustau Brandy de Jerez Solera Gran Reserva
  • 1/2 oz. Lustau Don Nuño Oloroso Sherry
  • 1/4 oz. Bigallet China China
  • 1/4 oz Giffard’s Crème de Pêche
  • 1/4 oz of Demerara syrup
  • 6 dashes of Peychaud Bitters

Recipe

  1. Chill Nick & Nora cocktail glass with pebbled ice.
  2. Add Lustau Brandy de Jerez Solera Gran Reserva, Lustau Don Nuno Oloroso Sherry, Bigallet China China, Giffard’s Crème de Pêche, Demerara syrup and Peychaud Bitters to mixing glass.
  3. Add ice and stir until proper dilution is reached. Discard pebbled ice from Nick & Nora glass and pour the cocktail from the mixing glass into the chilled glass.
  4. Gently use dropper to add 3-4 drops of pistachio oil to the cocktail for aesthetic and flavor.

What is the perfect class for “Pascua Florida” cocktail?  Nick & Nora

Who invented the “Pascua Florida” cocktail?  The cocktail was invented by Nicholas Hogan

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