Bellocq’s Boothby Cobbler #1 Recipe

Recipe courtesy of bartender Neal Bodenheimer

Yield

Serves 1

Glass: Collins or Julep Cup

Ice: Pellet Ice or Crushed Ice

Garnish: Orange Peel + Red Grapes

Ingredients

- 2 oz Cocchi Vermouth di Torino

- 1 oz Henry McKenna 10 Year Bonded Bourbon

- 2 dashes Angostura Bitters

- 1 dash Regan's Orange Bitters

- 7 drops Orange Flower Water

- 1 oz dry sparkling wine

- Red grapes

- 2 swaths of orange peel

Directions

1) Add bourbon, vermouth, bitters, 1 orange peel, and 4 drops orange flower water to a shaker tin and shake 20 times.

2) Strain over coarse crushed ice and top with sparkling wine.

3) Garnish with red grapes, 2nd orange peel, and finally 3 drops of orange flower water.