Alba Huerta’s Oregano Cobbler pairs herbaceous gin and oregano with the rounded notes of bianco vermouth. “For most of the latter part of the 19th Century, Vermouth Bianco went mostly unnoticed,” says Huerta. Fortunately, it’s being rediscovered both as a delicious and versatile cocktail modifier and stand-alone aperitif.
- 1 ounce bianco vermouth, preferably Alessio
- 3/4 ounce gin
- 1/2 ounce housemade Fino gomme syrup
- 1 barspoon fresh lemon juice
Garnish: two sprigs of oregano
- Add all ingredients to a mixing tin, add ice and shake.
- Double strain into a cobbler glass over crushed ice.
- Garnish with fresh oregano sprigs.
To make Fino gomme syrup:
2 bottles Tio Pepe Fino (750ml)
1550g white granulated sugar (equal parts sugar to Fino by weight)
2 ounces gomme Arabic prime solution
Combine sugar and sherry in medium pot and place on low heat. Stir mixture until blended, then let sit on low heat for 90 minutes, stirring briefly every 15 minutes. After 90 minutes, remove from heat and add two ounces gomme Arabic prime; stir in until completely dissolved. Let syrup cool to room temperature. Store in a cool place, in an appropriate container with lid, labeling and dating the syrup.