Back at it again. Sherry cobblers are perfect summer imbibing when you want something low-proof that won't dehydrate. Add to that nutty orgeats and a bit of astringent or bitter caffeine and you have something simple yet complex, which makes your tastebuds throb in delight. Amontillado is perfect for this recipe: there's a slight lightness in comparison to rich oloroso that matches with the pistachio. My berries ran out on me, but some blackberries and/or strawberries would work divine here.
Come to think, this is a very nutty Arnold Palmer between the tea and lemon.
Come to think, this is a very nutty Arnold Palmer between the tea and lemon.
Sandstone Cobbler
4 oz amontillado sherry
1 1/2 oz strong English breakfast tea
1/4 oz pistachio orgeat (heavily loaded with rose water)
1 1/2 oz strong English breakfast tea
1/4 oz pistachio orgeat (heavily loaded with rose water)
Shake well with two small pieces ice.
Strain into a highball glass filled with ice cobbles.
Garnish with mint, a small lemon wheel, berries.
