Homebar Awards 11/22 – Black Crow
The November challenge for the Homebar Awards is all about Sherry Cobblers! Especially, when from 7th to 11th of November it is sherry week. I was quite happy with this rather underrated drink and not just because I have a number of open bottles. So, I went for an even more underrated sherry – Palo Cortado.
For a drink, I based my recipe on a Cobbler made by Torben from Trinklaune. He used Byrrh Rare Assemblage as the main ingredient. So, I replaced that with the Fernando Castilla Palo Cortado Sherry.
Chai vermouth and bourbon
However, I replaced one part of the base with Chai tea infused vermouth. On top of that, I used single barrel bourbon to get the ABV up a bit. Apart from that, I also added some bitters which really work great with fortified wine. The aroma of the Palo Cortado sherry also gave me the idea to use a tiny bit of cinnamon syrup here.
1,5 cl Chai Infused Sweet Vermouth
1,5 cl Russel’s Reserve Single Barrel Bourbon
0,75 cl Pierre Ferrand Orange Curacao
2 Dashes Honest John Coffee & Cherry Bitters
0,75 cl Cinnamon Syrup
Built – crushed ice – silver mug – stir;
Garnish: Orange – Blueberries; Song: Brent Cobb – Black Crow;
First, you get a strong whiff of sherry when you taste the “Black Crow”. Afterwards, the cinnamon and the bourbon kick in to add some more complex flavours. Obviously, the Chai infused vermouth also plays into that very well. The orange also brings some acidity to the mix.
