Presented by Gio Sorrentino (@sorrentino.gioacchino) Bar Manager at Piccolo Bar @piccolobarkingscross (who also makes appearances at sister bar Vermuteria).
Shot on location at Vermuteria, 60 Kings Cross Road, Kings Cross @vermuteriasydney
Photography & video by Christopher Pearce @christophernpearce
When it comes to the history of a cocktail, we often look to drinks historian David Wondrich for the origin story. When it comes to the Sherry Cobbler he suggests it originated sometime around the 1830s in the US, during a time when the only other refreshing cocktail on the market was a Julep.
What could be more refreshing than a big slug of sherry (which packs less of a punch than Bourbon), a bit of sweetness and some orange juice? This combo took off, partly attributed to the obsession with ice at the time, which had just become readily available and highly prized. It’s been suggested that the name ‘cobbler’ may even come from the ‘cobbles’ of ice in the drink.
This three-ingredient cocktail is also a perfect palate for adaptation. You could opt for a nutty amontillado style sherry or a spicy oloroso. You could also switch your citrus or opt for a flavoured sugar syrup. The possibilities are endless.
This three-ingredient cocktail is also a perfect palate for adaptation. You could opt for a nutty amontillado style sherry or a spicy oloroso. You could also switch your citrus or opt for a flavoured sugar syrup. The possibilities are endless.
The Vermuteria Sherry Cobbler
90ml Oloroso Sherry
15ml Sugar Syrup
3 orange slices
Garnish with olive & orange on a skewer