Peninsula Cobbler

Katie Stipe | Portland, Oregon

photo: Lizzie Munro
Sherry Cobbler Cocktail Recipe

At Voysey in Portland, Oregon, Katie Stipe’s Sherry Cobbler riff incorporates oat orgeat, a more sustainable and easier-to-make alternative to the traditionally almond-based ingredient. A finishing spritz of rose water echoes the floral notes of the syrup, tying the low-proof drink all together.

Ingredients

Serving: 1

  • 2 orange slices
  • 2 orange slices
  • 3/4 ounce oat orgeat (see Editor’s Note)
  • 3/4 ounce oat orgeat (see Editor’s Note)
  • 3 ounces dry amontillado sherry, preferably Lustau Amontillado Los Arcos
  • 3 ounces dry amontillado sherry, preferably Lustau Amontillado Los Arcos

Garnish: 2 to 3 sprays of rose water, crushed rosebud

Directions
  1. Muddle orange slices in oat orgeat.
  2. Add sherry.
  3. Short shake with 2 to 3 ice cubes, then fine-strain over cobbled ice into a highball glass.
  4. Garnish with 2 to 3 sprays of rose water and a crushed rosebud.
Editor's Note

Oat Orgeat
1 cup unsweetened oat milk
1 cup cane sugar
1 teaspoon high-quality vanilla extract
1 teaspoon rose water

Blend until sugar has dissolved. Keep refrigerated.

Tagged: amontillado, cobbler, orgeat, sherry

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