Cure's Vitamin C Cobbler - Imbibe Magazine Subscribe + Save

Cure’s Vitamin C Cobbler

Bitter orange meets the crisp backbone of Manzanilla sherry.

“The inspiration for Vitamin C came from the functional need to use the juice from the many peeled oranges our bar creates. Several popular classic and modern cocktails require the peels of oranges, and we are overrun with orange juice,” says Cure head bartender Colin Bugbee. “OJ is sweet and a little flat, so the light acidity of manzanilla sherry made it an obvious pairing to brighten it. Orgeat, a rich syrup made from toasted almonds, lengthens the concentrated herbal notes in the orange bitters, and a touch of apple brandy brought the whole thing together.”


  • 1 1/2 oz. manzanilla sherry
  • 1/4 oz. Laird's Bonded apple brandy
  • 3/4 oz. fresh orange juice
  • 1/2 oz. housemade orgeat
  • 1/2 oz. Reagan's orange bitters
  • Tools:shaker
  • Glass:wine glass
  • Garnish:sprig of mint


Put all ingredients in a cocktail shaker. Shake without ice. Pour into wine glass and add pebbled or crushed ice. Garnish with a sprig of mint.

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 syrup and stir for more flavor. (The longer, the better.) Add 1/4 teaspoon of rose water and 1oz of orange liqueur. Strain out the almonds and bottle.

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