Endicott Cobbler

Starring Amontillado

For the Summer 2014 cocktail menu at Russell House Tavern in Cambridge, MA, I crafted this bitter-sweet, fruity, and nutty Sherry Cobbler. I named it after the oldest living cultivated fruit tree in North America, the Endicott Pear Tree; the tree resides just north of the bar in Danvers, MA, and is still producing fruit after being planted 380-plus years ago.

Ingredients

1 1/2 oz 
Lustau Dry Amontillado Sherry
1 1/2 oz 
St. George Spiced Pear Liqueur
1 oz 
Averna
2 dash 
Peychaud's Bitters

Directions

Build in a Collins glass and gently stir. Fill with crushed ice and gently stir again. Add a straw and garnish with an orange twist.

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Pairing Amontillado with food

Amontillado should be served at a temperature of between 12 and 14º C.

It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.

It combines perfectly with vegetables such as asparagus and artichokes.

 

Amontillado fast facts

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

Dry but Intense

Its dry and intense flavour adapts to difficult and risky pairings.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

Analytic data

  • Alcoholic content between 16 and 22% vol.
  • Sugar < 5 gr. / litre (normally < 1 gr. per litre)
  • Total Acidity (tartaric) 4 - 6 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
  • Very Low In Glycerine Content 3 - 5 gr. / litre
Frederic Yarm , Boston bartender currently at River Bar in Somerville, MA; blogger for Cocktail Virgin; and author of two books (search my name on Amazon). Somerville, MA United States Visit Website
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