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Recipe Detail Page
Infused Sherry Cup
Holiday 2020
With a nod to a traditional Sherry Cobbler, this deceptively simple cocktail shines a spotlight on dry, deeply flavoured, house-infused sherry made with a whipped-cream infuser.
Makes 1 drink
1/4 tsp (1 mL) superfine or caster sugar, or more to taste
1/2 yellow grapefruit slice
2½ oz Pear & Cardamom-Infused Sherry (recipe follows)
Cucumber Trees, for garnish (instructions this page)
1. Add sugar and grapefruit slice to a cocktail shaker and muddle until sugar is dissolved. Add infused sherry and half-fill shaker with ice.
2. Shake for at least 30 seconds, then strain into a large wine glass or goblet over cracked or crushed ice.
3. Garnish with a Cucumber Tree.
Makes 1 drink
PEAR & CARDAMOM-INFUSED SHERRY
It’s fun to experiment with infusing various combinations of dried fruit, citrus peel and spices into minerally fino sherry (try cherry and apricot with vanilla and basil, for example), but this pear-cardamom blend is both smooth and refreshing.
1 bottle (750 mL) fino sherry
Peel from 2 limes
1 dried or fresh makrut lime leaf
4 slices dried pear, cut in half
2 slices dried apple, cut in half
4 cardamom pods, lightly crushed
2 sprigs fresh rosemary
1 sprig fresh mint
1/2 vanilla pod, split
1. Add all ingredients to 1-qt (1-L) canister of a whipped-cream charger or dispenser such as an iSi. (If your model is smaller, complete infusion in 2 batches.) Charge canister with appropriate gas cartridge, shake 5 times, then let rest for 10 minutes. Vent gas, then open canister and strain infused liquid through cheesecloth layered inside a colander. (Using a colander alone may not filter some tiny, dark particles of vanilla seed.)
2. Pour into a glass bottle. Refrigerate, sealed, for up to 1 week. Lightly shake or agitate before serving, as fine particles may settle to the bottom.
Makes 10 drinks
CUCUMBER TREES
Use a mandoline or sharp knife to cut a long, slim English cucumber into very thin, about 1/8-inch (3-mm) ribbons lengthwise (depending on its diameter, you may need to slice the ribbons in half lengthwise). Starting with a wide horizontal base, weave ribbons onto a cocktail pick in an ascending, narrowing tree shape; if desired, top or accompany each “tree” with a slice of fresh starfruit.
Yields 8 to 10 garnishes
