Tuesday, November 03, 2015

Sherry Cobbler

There are certain cocktails that are less about the ingredients and more about the presentation.  The way the drink feels in your hands.  The proximity of the straw to some aromatic garnish.  The feel of the chilled vessel as touches your lips.  The Sherry Cobbler is one of those drinks.  The type of sherry you should use?  A dry one, like a Fino or Amontillado.  But really anytime could make a great cobbler.  The type of sugar? Superfine.  Or simple, or pineapple gum syrup.  Maybe even a spoonful of seasonal jam.  The citrus?  Orange, or lime, or lemon or even grapefruit or Satsuma here in New Orleans.  Hell throw some berries on there, strawberry, raspberry blackberry...See where I am going?  There is a lot of flexibility in this cocktail and you can use your judgment and personal taste to make it just the way you want.

The Construction.  Now here is where you might want to stick to the blueprints.  Crushed ice and a straw.  Much like a Julep, this drink is all about presentation.  There is nothing better than slurping up this icy, nutty, fruit, citrus, cocktail through a straw.  This is the perfect place for a metal straw.

Please read this piece form 2007 and read the master, David Wondric, wax poetic and downright Baker-esque about the Cobbler: http://www.esquire.com/food-drink/drinks/recipes/a3737/sherry-cobbler-drink-recipe/

At Compere Lapin, our version is fortified with rum and served in a beautiful highball glass with garnish dusted with sugar, ala beignets at Cafe Du Monde.  Nice New Orleans twist along with the name, an illusion to our famous Meyer the Hatter store.

Meyer Cobbler
1 1/2 oz demerara rum
3/4 oz Amontilado sherry
1/4 oz lemon juice
1/4 oz demerara syrup
dash of ango bitters
lemon and orange wheel in the tin
Garnish: orange wheel, berries, mint and powdered sugar

Whip all ingredients in a tin with 2-3 cubes.  Strain over crushed ice.  Garnish and use a straw!!

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