Saturday, May 7, 2016

dunmore cobbler

2 oz Amontillado Shery (Lustau)
1 oz Pineapple Syrup
1/2 oz Blended Scotch (Buchanan 12 Year)
1/2 oz Lemon Juice

Shake with ice, strain into a Collins glass, fill with crushed ice, and garnish with 3 dash Angostura Bitters and a pineapple wedge (omit).
Two Saturdays ago, I turned to the new issue of Imbibe Magazine (May/June 2016) and decided upon a Cobbler as the evening's libation. The Dunmore Cobbler created by Ryan Fitzgerald and Todd Smith of ABV in San Francisco took the classic Sherry Cobbler and switched the sweetener to pineapple syrup and accented things with a bit of Scotch whisky. Once assembled, the Dunmore Cobbler gave forth an allspice and clove bouquet to the nose. Next, grape, malt, and lemon on the sip transitioned into pineapple and nutty flavors on the swallow. And once the floated bitters garnish entered into the equation, the drink became spiced and drier.

1 comment:

Excommish said...

Very refreshing! Great on a summer afternoon - while watching baseball. Thanks.