Simply sherry, sugar and citrus, shaken, poured over crushed ice and slurped through a straw, the original Sherry Cobbler is thought to have originated sometime in the 1820s or early 1830s. But, like most 19th century drinks, its origins are foggy. In this variation, New Orleans bartender Kirk Estopinal adds funk-heavy Smith & Cross rum, bitters and almond syrup to a base of bone-dry manzanilla. A lavish ensemble of citrus, sugar and cinnamon are in keeping with the typical tiki garnish regime.
- 2 1/2 ounces manzanilla sherry
- 1/2 ounce Jamaican rum (preferably Smith & Cross)
- 1/2 ounce orgeat
- 2 dashes Angostura bitters
- 2 peels lemon
Garnish: 3 half wheels lemon and 1 cinnamon stick, powdered sugar for dusting and two straws
- Add all ingredients (including lemon peels) to a cocktail shaker.
- Add ice and shake until chilled.
- Strain over crushed ice into a rocks glass (or a julep cup if you're fancy enough to own one).
- Garnish with three half lemon wheels and a cinnamon stick.
- Dust with powdered sugar and add two long straws.