Apple of My Pie (Taberna de Haro)

Alexis Jesup

Straight Law Bar, the sherry-focused cocktail establishment within Brookline’s Spanish restaurant Taberna De Haro, offers no shortage of fortified wine to play with. The menu draws from Taberna’s 85 bottle-strong list, one of the largest sherry selections we know of.

One standout cocktail is the punny Apple of My Pie, a sherry cobbler-inspired blend that combines palo cortado with a whisky aged in sherry casks and a homemade Granny Smith apple compote.

Bar manager Claire Boyle selected the palo cortado sherry for its darker, nuttier flavor, which can stand up to the sweetness of apple compote. “[It] has a dryness that an oloroso doesn’t,” Boyle says. “I really wanted a dark sherry to deter from the traditional Amontillado style of sherry cobbler.”

The drink also features the unique Nomad Outland Whisky, a blend of 30 whiskies that’s aged in Scotland for three years in sherry casks, then transferred to southern Spain for a year-long finish in Pedro Ximénez casks.

“Because they are in seasoned barrels, it takes on those PX notes,” Boyle says. “The raisins, figs, and stone fruit shine really well in the spirit itself.”

In true sherry cobbler style, the drink is shaken with whole pieces of fruit—plus a bit of the compote syrup, which is evened out by a small topping of soda water.

The end result is a nutty apple pie in a snifter glass—no baking required.

Apple of My Pie
1½ ounces palo cortado sherry
1 ounce Nomad Outland Whisky
½ ounce orgeat
½ ounce lemon juice
2 teaspoons syrup, from apple compote*
4-5 Granny Smith apple slices, from apple compote*
½ ounce soda water, for finish (optional)
Ground cinnamon, for garnish

Add all ingredients to a cocktail shaker filled with ice. Shake until chilled and pour, without straining, into snifter glass with cinnamon-dusted rim. Top with soda water (if desired) and serve.

Apple Compote*
2 Granny Smith apples, cored, seeded, and sliced
1½ cups sugar
1½ cups ground cinnamon
1 cup boiling water

Add all ingredients to a medium-sized mason jar and stir. Seal and refrigerate for at least 24 hours before using. Keeps up to two weeks, refrigerated.

Brian Samuels

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