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.
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.
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.
Serve it between 12° and 14° C in a white wine glass.
Its dry and intense flavour adapts to difficult and risky pairings.
Its composition allows it to be stored in open bottles for months.