Taking the top spot in our blind Sherry Cobbler tasting was the archetypal recipe from Alex Anderson. Her take builds on a three-ounce base of amontillado sherry with rich Demerara syrup, combined with muddled lemon and two orange wheels, garnished in typical cobbler fashion with a large mint sprig and seasonal fruit. “The weight is right, the flavor is right,” declared Brendan Biggins, echoing Frank Caiafa who noted after the first sip: “This is a sherry cobbler.”
Alex Anderson’s Sherry Cobbler
Alex Anderson | Portland
Ingredients
Serving: 1
- 3 ounces amontillado sherry, preferably Bodegas Yuste Aurora
- 1/2 ounce rich Demerara Syrup (2:1, Demerara sugar:water)
- 1 orange wheel, about a centimeter thick, cut in half
- 1 quarter of a lemon
Garnish: large mint sprig, seasonal fruit, quarter of an orange wheel, powdered sugar
Directions
- In a metal cup or a glass of your choosing muddle the orange halves and lemon quarter thoroughly.
- Add the sherry, Demerara syrup and pebble ice.
- Use a bar spoon to mix the ingredients together.
- Add more pebble ice on top to create a snow cone look.
- Garnish with a large mint sprig, an orange wedge, seasonal fruit and a dusting of powdered sugar.
- Serve with a straw.