The Roosevelt Room’s Sherry Cobbler

• 1 1/2 ozmanzanilla sherry
• 1/2 ozamontillado sherry
• 1/2 ozcinnamon syrup
• 2orange slices

Preparation

1. 1.

   Add all of the ingredients to a shaker filled with ice. Shake briefly and strain into a stemmed julep glass filled with crushed ice. Top with more crushed ice, and garnish elaborately with a dehydrated orange slice, in-season berries, a mint sprig, and a dusting of powdered sugar.

2. 2.

   Cinnamon SyrupCombine 2 cups of water and 5 roughly crushed cinnamon sticks in a saucepan and steep on very low heat for 1 hour, stirring intermittently. Add 16 oz. of white sugar and stir well to dissolve, then fine strain the syrup and bottle for use.