Autumn Cobbler

Chantal Tseng, Petworth Citizen & Reading Room | Washington, D.C

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.

Ingredients

Serving: 1

  • 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

Directions
  1. Combine all ingredients in a Julep cup.
  2. Fill the cup with crushed ice.
  3. Stir to integrate.
  4. Top with additional crushed ice.
  5. Garnish with persimmon, cherry, mint and fresh orange zest and nutmeg.
Editor's Note

Maple-Chai Syrup:
Stir together 1 part hot Masala Chai tea with 2 parts maple syrup, until the maple syrup dissolves. Allow to chill before using.

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