The Brandy Oleo Cobbler combines brandy with sherry and citrus oleo to create a refreshing and fruity drink to enjoy in the warmer months.
Brandy Oleo Cobbler – Photo © Cocktails & Bars
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Cobblers, which we have featured previously delicious to sip on in the warm weather. The drink is by no means new. The mix of spirit, sugar, crushed ice and fruit gained popularity in the 19th century and features in Jerry Thomas’ Bartenders Guide: How To Mix Drinks A Bon Vivant’s Companion 1862 reprint. The name incidentally refers to the “cobbles” of ice over which the liquid is poured.
For our cocktail, we married St-Rémy Signature Brandy with Amontillado sherry for a nutty flavour profile that complements the brandy’s maturation in virgin oak. Citrus sherbet pairs well with the spirit’s fruity aromas and sweet spices and the grated nutmeg on top rounds up all the flavours. The cocktail is served over mini ice cubes made using these ice cube trays which are well worth stocking for the home bar.
Brandy Oleo Cobbler Recipe
Original recipe created by Cocktails & Bars
Ingredients
- 60ml brandy
- 15ml Amontillado sherry
- 30ml citrus oleo sherbet*
- splash of soda water
Glassware: tall glass
Garnish: crushed ice or small cubed ice, orange slice, mint sprig, grated nutmeg
Method
For the Brandy Oleo Cobbler, in a cocktail shaker, add the brandy, Amontillado sherry and citrus oleo sherbet over ice and shake hard until cold. Pour into a glass filled with crushed ice or tiny cubed ice. Add a splash of soda water and stir gently. Garnish with an orange slice, a raspberry, a mint sprig and grate nutmeg on top.
* To make the citrus oleo sherbet, follow the recipe for making lemon sherbet. Combine the peel of one lemon, one grapefruit and one mandarin with 1/3 cup castor sugar in a vacuum sealed bag overnight, strain the liquid then add an equal part of orange juice to the oleo saccharum (ie 15ml citrus oleo + 15ml orange juice).
