Cure’s Vitamin C Cobbler
Photo: Randy Schmidt
Sweet orange juice meets the crisp backbone of Manzanilla sherry.
The inspiration for Cure’s Vitamin C Cobbler came from the need to use the juice from the many peeled oranges the bar creates. “OJ is sweet and a little flat, so the light acidity of manzanilla sherry made it an obvious pairing to brighten it,” says Colin Bugbee. “Orgeat, a rich syrup made from toasted almonds, lengthens the concentrated herbal notes in the orange bitters, and a touch of apple brandy brings the whole thing together.”
Ingredients
- 1 1/2 oz. manzanilla sherry
- 1/4 oz. Laird's Bonded apple brandy
- 3/4 oz. fresh orange juice
- 1/2 oz. homemade orgeat (or store-bought)
- 1/2 oz. Reagan's orange bitters
- Tools:shaker
- Glass:wine
- Garnish:sprig of mint
Preparation
Combine all of the ingredients in a shaker. Shake without ice. Pour into a wine glass and add pebbled or crushed ice. Garnish.
Orgeat: Combine 2 cups each of unsweetened almond milk, white sugar, and Demerara sugar in a large pot on low heat. Once dissolved, remove from heat. Toast 1 cup of raw almonds in the oven at 475 for 5 minutes. Add toasted almonds to the syrup and stir (the longer, the better.) Add 1/4 tsp. of rose water and 1 oz. of orange liqueur. Strain out the almonds and bottle.