White Port Cobbler
Recipe:
- 90ml white port of your choice (original: Portal)
- 7.5ml orgeat (original: Small Hand Foods)
- 2 dashes Bittermen's Elemakule Tiki Bitters
Short shake everything over ice until sufficiently chilled, strain into a rocks glass or julep/cobbler tin over crushed ice, fill with more crushed ice on top. Garnish with mint and either candied almonds (original) or shaved almonds (preferred for me).
Something very simple, particularly suitable for the coming summer weather and from the Cure Bar in New Orleans. Of course, it's a great way to try out your favorite white ports and make them the focus of a drink. You have to check whether the bottle says dry or sweet. The Ramos Pinto, which I quite like as a standard, has no official classification on the label, but is more on the sweet (but wonderfully complex) side. In this case, I would recommend a good 6-7 drops of saline solution to make it perfect.
In the original, apparently served with "candied almonds" as a garnish (I hope separately in a small bowl). I would find that very weird on the drink as a whole and also not aesthetically pleasing. Shaved almonds, perhaps also roasted, would be more exciting visually and aromatically.
Source: Nick Dietrich, Cure, New Orleans, USA
