Sherry Cobbler Riff From Ernesto’s

• 2 1/2 ozmanzanilla sherry
• 3/4 ozblood orange oleo saccharum
•  Dry hard cider, to top
•  Mint, to muddle
•  Lemon wedge, to muddle
•  Blood orange wedge, to muddle
•  Lime wedge, to muddle

Preparation

1. 1.

   Muddle the mint, lemon wedge, blood orange wedge and lime wedge together in a shaker tin with the oleo saccharum, and sherry. Add ice and whip shake. Dump contents of shaker tin into a Collins glass. Top with dry hard cider and garnish, adding more crushed ice to the glass if needed.

2. 2.

   Blood Orange Oleo SaccharumPeel 6 blood oranges. Bury the peels in 1 quart of white or brown sugar for 3 days, covered. Juice 3 of the peeled blood oranges and add to the mixture. It should be somewhat syrupy at this point. Strain the peels out.