Bag End Cobbler Cocktail Recipe
Bag End Cobbler Cocktail
The Breckenridge Distillery Restaurant offers new American cuisine, featuring small plates and family style meals, all designed for sharing with good company. The hand-crafted cocktails are deliciously created by liquid chef, Billie Keithley, with Breck’s award-winning spirits.
The slight sweetness that comes from the PX Sherry Cask Finish pairs perfectly with the flavors of the caramel-apple bourbon glaze found in the Brussels sprouts. The deep fired leaves add a complementary texture to the dish. In addition, the combination of the cranberry from the cocktail and the hazelnut notes from the dish provide nice winter flavors.
- 2 ½ oz Breckenridge PX Cask Finish
- ¾ oz sherry/pomegranate/cranberry/cinnamon syrup*
- 3 lemon wheels
- Tsp pomegranate seeds
- Splash of cider vinegar
- 2 dashes angostura bitters
Muddle lemon wheels, pomegranate seeds, vinegar and syrup. Add bitters and PX cask finish with ice. Shake and double strain. Garnish: mint, lemon, pomegranate seeds.
*Over low heat add two ounces pomegranate juice, two ounces cranberry juice, four ounces PX cask finish, one cinnamon stick, and six ounces brown sugar. Stir until dissolved, remove from heat and let sit for 15 minutes. Let cool and bottle. Will keep a few months refrigerated.
The PX Sherry Cask Finish was created using award-winning bourbon and finished in rare PX barrels from Spain, which draw out its rich flavors. Each barrel was exclusively selected to craft the new spirit. “If you like bourbon, you’ll love this, " according to chef David Burke. "If you don’t like bourbon, you’re still going to love this. Wonderful caramel flavors feel like an Indian summer going into fall. Any rough edges you thought bourbon had, consider this sandpaper … dangerously smooth.”
Caramel-apple bourban glazed
The Breckenridge Distillery Restaurant dishes focus on locally and seasonally inspired cuisine. The Brussels sprout dish is created by roasting the Brussels sprouts and separating the leaves. They are sautéed with the bourbon glaze, Colorado sourced bacon, hazelnuts and diced apple. Finally, topped with the crispy leaves for added flavors and textures.