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.
Katie Stipe | Portland, Oregon
- 2 orange slices
- 3/4 ounce oat orgeat (see Editor’s Note)
- 3 ounces dry amontillado sherry, preferably Lustau Amontillado Los Arcos
Garnish: 2 to 3 sprays of rose water, crushed rosebud
- Muddle orange slices in oat orgeat.
- Add sherry.
- Short shake with 2 to 3 ice cubes, then fine-strain over cobbled ice into a highball glass.
- Garnish with 2 to 3 sprays of rose water and a crushed rosebud.
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.