Unusual Sippers
Posted
Sun, 06/24/12
Notable liquid culinary miscellanea...
What is a Cobbler Cocktail? According to Oh Gosh: "The Cobbler is an old form of mixed drink that consists of a base spirit (originally a form of wine), sugar and fresh fruit. It dates from at least the 1830s, and made use of two items new to people of that time: ice and straws. It is amazing to think that such items are so ubiquitous today were once curious new oddities, but for many people the Cobbler was their introduction to them."
Recipe from Colleen Graham (About.com):
Brandy Cobbler
3 ounces brandy or whiskey
Build the ingredients in a wine or old-fashioned glass filled with crushed ice. Stir. Add fruit garnishes (skewered or piled on top of the ice) and serve with a straw.
Colleen's Notes: The cobbler is a classic cocktail, the most famous variation of which is the Sherry Cobbler. The Brandy Cobbler and the Whiskey Cobbler are also old-time favorites, they just pack more of a punch than any of the wine versions. I find it funny that in his 1862 How to Mix Drinks, Jerry Thomas suggests a whopping four ounces of whiskey in the Whiskey Cobbler. That is far too intoxicating for the average drinker, so we tend to take it down to 2 or 3 ounces in modern mixes. Brandy and whiskey both make a great cobbler, and gin and rum are two other options when it comes to the base spirit. Feel free to adjust the amount of syrup to taste and use whatever fruits are in season at the moment, though a cherry and a slice each of lemon and orange are great anytime. Another note is that some recipes add club soda to this mix. This is a fine option, though not traditional.
Drinks Mixer also has an assortment of "cobbler" cocktail recipes.
On another drink-related note, Star Chefs recently featured the Jewish Deli in the June 19th edition of their newsletter Dishrag:
Dunking bread products in liquid isn't entirely unheard of in culinary sciences, such as doughnuts and coffee, the total submersion of the original French dip sandwich, and even toast points in runny egg yolk. But bread and alcohol are estranged, colliding only when untutored boozing requires emergency starch consumption. Or so we thought. At Jax Fish House in Denver, Colorado the goal is thinking inside the bread box, as in pumpernickel-infused Bulleit Rye for an upcoming "Jewish Deli" dinner.
Here's the recipe:
The Jewish Deli
Celery Soda (Yield: 5 gallons)
Pumpernickel-infused Rye Whiskey
To Assemble & Serve
For the Celery Soda: Combine the celery seed, fennel seed, and black pepper in a large pot over medium-high heat and begin toasting, being careful not to burn. Once the spices begin to get noticeably aromatic, add three gallons of high-quality water. Bring to a boil, reduce to a simmer, cover and steep for one hour. Add 12 to 15 cups white sugar, depending on desired sweetness. Once the sugar is fully dissolved, strain the mixture and chill. Once the mixture is thoroughly chilled, add the cilantro juice. Add enough water to bring the mixture to a total of five gallons. Pour into a Cornelius keg and carbonate at 40 pounds of pressure for two days.
For the Pumpernickel-infused Rye Whiskey: Slice the toasted pumpernickel into small pieces. Combine the toasted bread, rye and caraway seeds and whiskey in a mason jar. Cover, refrigerate and allow to infuse for two days, agitating to ensure an even infusion. Strain through a fine strainer, squeezing the rye whiskey out of the bread for maximum yield.
To Assemble & Serve: Pour the Pumpernickel-infused Rye Whiskey into a glass with ice; top with the Celery Soda and a squeeze of lemon. Garnish with a celery stalk.
During summertime, I'm an avid consumer of lemon iced tea and iced coffee. Alcohol-based drinks hold little allure for me when the weather is scorching. The mix of hot temperatures and booze gives me an instant headache.
To each their own...
Tags: Beverages;
Jewish
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