Always Be Cobbling Recipe

Toast and steep

Lightly toast the rolled oats and almonds in a dry skillet over medium heat, stirring, for 3–4 minutes until fragrant but not browned. Transfer to a blender.

Blend with hot water

Add 1 cup hot water to the blender with the toasted oats and almonds. Blend on high for 1 minute until a smooth slurry forms.

Strain

Pour the blended mixture through a fine-mesh sieve lined with cheesecloth or a nut-milk bag into a bowl. Squeeze or press to extract as much liquid as possible (about 3/4–1 cup). Discard the solids.

Finish orgeat

While the oat-almond milk is warm, whisk in 1 cup granulated sugar until dissolved. Add 1/2 cup cooled 1:1 simple syrup to adjust sweetness and body, then stir in 1 tablespoon fresh lemon juice, 1/2 teaspoon five-spice powder, and 1/4 teaspoon fine sea salt. Taste and adjust: if too intense, add up to 2 tablespoons more simple syrup. Cool to room temperature, transfer to a sealed bottle, and refrigerate. Yields about 8 oz and keeps 7–10 days refrigerated.

Measure and chill

Chill a coupe or Nick & Nora glass in the freezer (or fill with ice water while preparing).

Combine ingredients

In a cocktail shaker add 2 tbsp Lustau Oloroso Sherry, 1 tbsp Cream Sherry, 1 tbsp Giffard Abricot du Roussillon, 0.75 oz five-spice oat orgeat, 0.5 oz fresh lemon juice, and 2 dashes Angostura bitters.

Dry shake (optional)

For richer mouthfeel, first dry shake (no ice) vigorously for 10 seconds to emulsify the orgeat with the sherries and apricot liqueur.

Shake with ice

Add ice to the shaker (about 1 cup) and shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Strain

Double-strain the cocktail through a fine mesh into the chilled coupe or Nick & Nora glass to remove ice shards and any solids from the orgeat.

Garnish and finish

Express an orange twist over the drink (or place a dehydrated orange wheel on the rim), and lightly dust with a scant 1 tsp grated star anise or a pinch of five-spice powder. Serve immediately.