Friday, August 14, 2020

frozen sherry cobbler

3 oz Amontillado Sherry (Lustau)
1 oz Oleo Saccharum (Lemon & Orange Peel) (*)
1 oz Lemon Juice
1 cup Crushed Ice (8 oz)

Blend until smooth, pour into a 12 oz glass, and garnish with an orange slice and cherry (orange slice and mint sprig).
(*) Sugar steeped with lemon and orange peels for a 1-2+ hours and dissolved in hot water (equal volume to the amount of sugar added). Here, it was 3/4 oz sugar, peel 1/4 lemon, and peel 1/6 orange; after a 3 hour incubation with a few shakes in between, the sugar was dissolved in 3/4 oz boiling water. The 1 oz for the recipe was fine strained from this syrup and peel mix.
To beat the heat two weeks ago, I decided to make the Frozen Sherry Cobbler by Rob Kruger of Brooklyn's Extra Fancy that was published in Punch. While it recommended a commercial oleo saccharum, I decided to start a few hours early and made my own from lemon and orange peels and sugar (see instructions above). Once prepared, the Cobbler proffered orange and mint aromas from the garnishes over a nutty sherry note from the Amontillado. Next, grape and lemon on the sip slid into nutty sherry and a citrus brightness from the oleo saccharum on the swallow.

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