For the Sherry Cobbler at The Roosevelt Room in Austin, Texas, co-owners and operators Justin Lavenue and Dennis Gobis use a blend of sherries for a more complex base. “Manzanilla is bright, dry, high in acid, and has delicious notes of salted almonds. Amontillado is bolder, richer in flavor, and has deeper notes of hazelnuts and oak,” says Lavenue. Cinnamon syrup adds sweetness and spice to tie it all together.
1½ oz. manzanilla sherry
½ oz. amontillado sherry
½ oz. cinnamon syrup
2 orange slices
Tools: shaker, strainer
Garnish: dehydrated (or fresh) orange slice, in-season berries, a mint sprig, and a dusting of powdered sugar
Add all of the ingredients to a shaker filled with ice. Shake briefly and strain into a stemmed julep glass filled with crushed ice. Top with more crushed ice, and garnish elaborately with a dehydrated orange slice, in-season berries, a mint sprig, and a dusting of powdered sugar.
Cinnamon Syrup: Combine 2 cups of water and 5 roughly crushed cinnamon sticks in a saucepan and steep on very low heat for 1 hour, stirring intermittently. Add 16 oz. of white sugar and stir well to dissolve, then fine strain the syrup and bottle for use.
Justin Lavenue and Dennis Gobis, The Roosevelt Room, Austin
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