The Calypso Cobbler draws on the most important origins of Sherry's use in cocktails, the Cobbler, to create a drink that is both comforting but adds new flavors to make the experience engaging. Because of this combination of familiar and adventurous, cocktail and sherry fanatics enjoy this cocktail as much as a novice to the category. Every ingredient in the recipe compliments the sherries and emphasizes their character for a cobbler with a unique Caribbean and Calypso feel.
Measure and add all liquid ingredients into a shaker tin. Add Ice and shake vigorously for five seconds. Strain into glass filled with cobbled ice. Sift powdered topping over ice and add mint sprigs and a straw.
*House coconut mix:
Mix equal parts Coco Lopez and canned coconut milk into a squeeze bottle.
**Sesame tincture:
Clean and toast 1 cup of raw white sesame seeds and remove into a heat proof container. While still hot, pour Everclear over the sesame seeds until just covered. Let sit over night (approximately 8 hours), strain and then refrigerate.
***Powdered topping:
1 gram (approx. 6 freeze dried raspberries)
.75 grams freeze dried banana chips
1 Tablespoon toasted sesame seeds
.5 Tablespoons powdered peanut butter
.5 Tablespoons powdered honey
1 teaspoon Korean red chili flakes
Place all ingredients in a food processors and pulse until pulverized into a fine powder. Sift powder through fine mesh sieve and reserve.
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.
