While her Cobbler go-to is usually amontillado sherry, Tseng opts for the deeper flavor of oloroso in this fall-ready twist on the recipe. From there, an easy-to-make maple-chai syrup adds subtle spice to the drink, which is crowned with seasonal fruit, nutmeg and a mint bouquet.
Chantal Tseng, Petworth Citizen & Reading Room | Washington, D.C
- 3 ounces dry oloroso sherry
- 1/2 ounce maple-chai syrup (see Editor's Note)
Garnish: persimmon wedge, brandied cherry, mint bouquet, orange zest, grated nutmeg, straw
- Combine all ingredients in a Julep cup.
- Fill the cup with crushed ice.
- Stir to integrate.
- Top with additional crushed ice.
- Garnish with persimmon, cherry, mint and fresh orange zest and nutmeg.
Stir together 1 part hot Masala Chai tea with 2 parts maple syrup, until the maple syrup dissolves. Allow to chill before using.