Blueberry cobbler by Patrick Bolster at 5½ Bar and Lounge. / Ben Twingleyfirstname.lastname@example.org
What sounds more Southern than blueberry cobbler?
Well, if you are thinking about the traditional Southern dessert that originated with the early British American Colonies and was named after its resemblance to the “cobbled” stone streets of the times, then I have made a folly of you. You see, the cobbler cocktail is also quite old and of American roots, but you rarely hear its name around these parts.
Why? Good question, since the drink usually consists of fresh fruit and flavors of citrusy sweet & sour, which make it perfect for a hot summer eve. Most recipes call for the use of sherry (a fortified, wine-based aperitif usually from Spain), which is also quite unheard of these days.
Again, why? Well, this question may be answered two-fold: (1) because lower-alcohol spirits (sherry is typically in the 16 to 20 percent alcohol per volume range) may have fallen from American’s interest and replaced by high-octane brain cell bashers, and/or (2) the affect of Prohibition on American bartenders/bar owners to keep the high standards of a mindfully stocked backbar with a variety of worldly spirits and not just a stock of clever marketing/branding.
So, what goes well with sherry? Why, it just so happens that we are in the middle of blueberry season, so I paired the soft, earthy sweetness of blueberries with the dry, nutty, and earthy full body of Amontillado Sherry, then dressed the rest of the cocktail with a touch of lemon citrus and a bit of sugar to achieve a thirst-quenching acidity balance.
The end result is a perfect sipper for summer, and you can find it on our Summer Cocktail Menu at the 5½ Bar in downtown Pensacola next to Vinyl Music Hall.
Handful of blueberries
1 ounce Sandeman’s Amontillado Sherry
1 ounce Hangar 1 Maine Wild-Blueberry Vodka
1 ounce fresh squeezed lemon juice
1 ounce simple syrup
Add half of the blueberries (5-10 depending on size) to a mixing glass and muddle into a paste. Next, combine liquids (sans garnish) to the mixing glass, add ice, then cap and shake vigorously until frost forms on the outside of the tin. Strain mixture into an ice filled Collins glass and garnish with remaining blueberries. Cheers.
5½ Bar & Lounge at Vinyl Music Hall, 5½ E. Garden St. Visit www.vinylmusichall.com.