SHERRY BOWL

Sangre Y Trabajadero Oloroso Sherry, Pierre Ferrand 1840 Cognac, Banks “7” Golden Age, Lemon Orange Sherbet, Lemon Juice, Yamashiro Uji Maccha Green Tea, CoCo Libre Pure Organic Coconut Water, Clarified Whole Milk

Adapted from “THE FLOWING BOWL, WHAT AND WHEN TO DRINK” by William Schmidt

SHERRY BOWL WITH GREEN TEA (PART 3)

Putting Everything Together:

Squeeze lemon juice and strain to remove any pulp. Add the lemon juice and hot matcha green tea. Stir until sugar has fully dissolved. Add the coconut water, Banks 7 Golden Age Rum, Pierre Ferrand Grand Champagne 1840 Cognac, Sangre Y Trabajadero, and hot milk. Again, the milk will curdle when reacting with the lemon juice. Strain solids with a strainer. Next fine strain with a coffee filter. Bottle and refrigerate.

Sherry Bowl is best served cold at 0˚C or 32˚F. Don’t forget to grate nutmeg for garnish before serving. 

Cheers

SHERRY BOWL WITH GREEN TEA (PART 2)

Preparing the Matcha Green Tea:

Sift green tea powder into a warm bowl. Add hot water to the bowl and whisk with a bamboo matcha whisk. Whisk until green tea powder is fully dissolved. 

SHERRY BOWL WITH GREEN TEA (PART 1)

Preparing the Oleo-Saccharum:

Use a swivel blade and peel the rinds of the lemons and orange into a nonreactive container. Reserve the peeled lemons for juicing. Add granulated sugar. Rub the sugar with your hands to incorporate the lemon and orange oils into the sugar. Next, use a wooden spoon and press the peels against the sugar to release more citrus oils. Let stand for one hour. If done correctly, the sugar should be in clumps with the oils from the citrus peels as in the last picture. I did not do this correctly when making my first sherry bowl. Pressing the sugar against the peels with a wooden spoon makes all the difference. 

The Sherry Bowl is pretty tasty. Love the flavor profiles. After analyzing and critiquing my own Sherry Bowl… I found the drink far to sweet. The drink needs more acid and less sugar. Also, tea would be a great substitute for water to add another dimension to the Sherry Bowl. Definitely will keep experimenting with the sherry bowl until I am close to getting it right. 

SHERRY BOWL PART 1:

Experimenting on the Sherry Bowl from the “The Flowing Bowl, What and When to Drink” by William Schmidt. I took the liberty in adding a few ingredients and deviated slightly from the original recipe. Proportions were slightly adjusted for a less sweet and dryer cocktail. Only half a batch was made. Approximate yield is 34 oz when clarified. Below is the original recipe:

The rind of six lemons is infused four hours in one-fourth quart of boiling water; pour this water in a bowl; add the juice of two lemons, one pint of sherry, three gills of old Jamaican Rum, three gills of brandy, one pound of lump sugar, three pints of cold water, and one pint of boiling milk; mix everything thoroughly, strain it through flannel, and put it for four hours on ice.

The Ingredients:

Lemon Peels, Orange Peels, Lemon Juice, Pure Cane Granulated Sugar, Water, Clarified Whole Milk, CoCo Libre Pure Organic Coconut Water, Sangre Y Trabajadero Oloroso, Pierre Ferrand 1840 Cognac, & Banks 7 Golden Age

Garnish with grated nutmeg. 

~ Recipe based on The Sherry Bowl from “THE FLOWING BOWL, WHAT AND WHEN TO DRINK” by William Schmidt

SHERRY BOWL PART 2:

Create an oleo-saccharum by peeling the rind of the lemons and orange with a peeler into a nonreactive container. Try to peel as little of the white pith as possible. White pith creates bitterness. Add sugar to nonreactive container. Knead/rub the sugar into  the peels until the oils from the peel turns the sugar slightly yellow and orange & has a rough sand like texture. Best to use the back of a wooden spoon to press the peels against the sugar to extract as much oils as possible. Allow to sit for thirty minutes to an hour. Bring water to a boil in a pot and immediately turn off the heat. Place the peels from the oleo-saccharum into the hot water. Do not discard the sugar. Allow the peels to sit in the hot water for thirty minutes. Theoretically, the hot water will release more oils from the peels. Add the sugar from the oleo-saccharum into the pot. Pour a small amount of lemon juice into the pot. Add the Banks 7 Golden Age Rum, Pierre Ferrand 1840 Cognac, Sangre Y Trabajadero Oloroso Sherry, and coconut water. Boil milk in a separate small pot. Add the hot milk to the mixture. The milk will curdle when reacting with the lemon juice. Stir slightly until well mixed. Use a cheese cloth to strain the liquid into a bowl.

~ Recipe based on The Sherry Bowl from “THE FLOWING BOWL, WHAT AND WHEN TO DRINK” by William Schmidt 

SHERRY BOWL PART 3:

Straining with a cheese cloth didn’t produce a clarified liquid. Needed to strain the sherry bowl one more time with a coffee filter. You can definitely tell the difference in the second and third picture. The bottom of the white bowl can be seen through the clarified liquid.

Bottle the final product and store in the refrigerator. Sherry Bowl is best served cold at 0˚C or 32˚F.

~ Recipe based on The Sherry Bowl from “THE FLOWING BOWL, WHAT AND WHEN TO DRINK” by William Schmidt

RATTLESNAKE:

Classic variation of an old time favorite, The Whiskey Sour. An absinthe rinsed coupe produces a lovely bouquet on the nose as you sip the night away. 

2 oz Rittenhouse Bonded Rye Whiskey

.75 oz Lemon Juice

.75 oz Simple Syrup

1 Egg White

Pernod Ricard Absinthe (rinsing egg coupe)

~ Harry Craddock,The Savoy Cocktail Book, 1930