Burnt Orange Sherry Cobbler

At the whisky-centric Scotch Lodge in Portland, Oregon, a classic sherry cobbler gets bolstered by a pour of Japanese whisky and the caramelized sweetness of “burnt” orange juice.

1½ oz. fino sherry
1 oz. Japanese whisky
1 oz. burnt orange juice
¼ oz. fresh lemon juice
¼ oz. rich demerara syrup (2:1)
Tool: barspoon
Glass: goblet
Garnish: grilled orange slice and edible flowers

Add all of the ingredients, plus a slice of the grilled orange hull, to a large goblet filled with crushed ice. Swizzle the mixture briefly, then top with more ice and garnish with another grilled orange slice and edible flowers.

Burnt Orange JuiceHalve an orange and place the cut-side down on a grill over low heat, grilling until the sugars have begun to caramelize and grill marks appear. Juice the orange and save the hulls.

Jessica Braasch, Scotch Lodge, Portland Oregon