An extra hour cocktail to spring ahead: The Spin

Evan Bucholz and Sheri Winter Clarry at Brix & Rye in Greenport. (Credit: Vera Chinese)

Evan Bucholz and Sheri Winter Clarry at Brix & Rye in Greenport. (Credit: Vera Chinese)

As I stare out at the snow falling in front of me, I can’t believe it’s that time of year when we “spring ahead.”

If you remember, last year at this time I wrote, or more accurately complained about, that notorious “missing hour.”

A wise man once told me that early birds, those of us who like to rise with the sun, actually get an extra hour of sleep because it stays darker longer in the wee early morn’. Hey, I’m just trying to keep it positive!

In thinking ahead, (pun intended), I thought what better way to welcome “spring ahead” than with a tasty beverage at one of my favorite places on the North Fork. See the video below to watch one of the best mixologist’s out there, Evan Bucholz, co-owner of Brix and Rye in Greenport, make an “Extra Hour Cobbler.”

Please note there are two variations, one with alcohol and one without.

See the recipe below:

Extra Hour Cobbler

1 1/2 oz Fino Sherry

1 oz Jamesport Vineyards Verjus

1/4 oz Orgeat

Combine ingredients. Shake and strain into a highball glass filled with crushed ice. Top with three dashes Peychaud’s Bitters and a plush fennel frond.

Please note: Fino Sherry is a very dry category of Sherry. Verjus is made from half ripe grapes, in this case riesling. Unfermented with no alcohol, the taste is pleasantly acidic. Orgeat is nut syrup, in this case almond.

To make a non-alcoholic version, use 1 1/2 oz Verjus, 1/4 Orgeat, then shake and top with club soda.

Get it at:

Brix And Rye, located at 308 A Main Street, Greenport. (631) 477-6985

Stay tuned for the next edition of The Spin!

Sheri Winter Clarry