Some of you will know that Jason Williams, exAustralian Bartender of the Year and deliverer of some very fine chat, had taken a job working for the Keystone Group, working across the venues of the group, with a remit to improve the beverage offer.
Gazebo, perennial Pott’s Point wine garden and watering hole will be the first place that remit becomes visible on a cocktail list.
There are a number of interesting drinks on the list. The Shiraz Negroni is delicious, and the Love Potion brings a little table side theatre to the Sydney drinks market.
It’s the delicious beverage in the picture that I can see being drunk in large numbers as the weather warms up and competition for the outdoor seats heats up. It’s called the Spring Sherry Cobbler.
Cobblers are an older style of drink, mentioned in even the oldest surviving cocktail books. Jerry Thomas included seven in his book. On paper it’s a simple drink; wine, spirit or sherry mixed over ice with sugar and some fruit. Put in context its the definition of luxury, first made in a time when ice was not sallying forth from a hoshizaki ice machine but hauled in straw insulated railcars and ships from a frozen place to, well, not so.
The Spring Sherry Cobbler at Gazebo uses Pedro Ximinez sherry, the darling child of the food industry for its rich sultana and chocolate flavours. Well iced it delivers a remarkable freshness that will ease many a transition from work to afters. The PX coats your mouth to the finish.
Summertime goodness you won’t regret ordering. Yum.