The Garden Tipple: Fresh Currant Cobbler


Fresh Currant Cobbler

We’re feeling jaunty, Boozers. A slight break in humidity has brought on a perfect imitation of a glorious New England summer day and a batch of fresh currants has only intensified the joy. There is something old-fashioned and charming about fresh currants, a fruity throwback to a bygone era, which brought us, of course, to thinking about the pleasures of sherry.

We know, you thought we had turned to baking when you saw that today’s tipple was called a Fresh Currant Cobbler… but no. A cocktail known as a Sherry Cobbler was once all the rage, perhaps 150 years ago, an agreeable combination of sherry, sugar, a bit of fruit, and ice. Some aficionados say a straw is necessary as well, so we like to go with tradition. It’s extraordinarily refreshing on a pleasantly warm July evening as you sit at an outdoor table taking in the sights and sounds of a town just as the sun edges past the yardarm, and you’ll feel a bit like donning a seersucker suit and a Panama hat, just to get the full effect. Go find your inner dandy.

Fresh Currant Cobbler

People tend to be a bit afraid of sherry, but don’t be judgmental simply because it’s what Great-Grandmama Stella drank out of a tiny crystal glass just before the dinner gong sounded. Ranging from dry to sweet in flavor, sherry is basically aged wine with a bit of a kick. We like to make this cobbler with a slightly sweet Amontillado, which contrasts nicely against the tartness of the fresh currants, but it could work with a Manzanilla as well.

4 ounces chilled Amontillado sherry

1/2 a fresh orange

1 ounce Fresh Currant Syrup with berries

Frozen currants on the stem (optional, but a fun garnish — just throw a stemful of fresh currants into the freezer for an hour before serving)

Put sherry in a cocktail shaker with lots of ice, then squeeze the orange into it thoroughly. Shake well. Put the Fresh Currant Syrup into the bottom of a tall glass, then pour the contents of the cocktail shaker over it. Garnish with fresh frozen currants and serve immediately — with a straw, of course.




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