Laura Kelton (Sportsman’s Club) and Elizabeth Mickiewicz (EZ Inn) have a habit of ordering “a lot” of sushi when they’re together, Kelton says—and the sweet-and-sour sauce that comes with the crab rangoon is one of her favorite parts. So naturally, when Mickiewicz was choosing an ingredient that Kelton would have to use in a cocktail, she settled on sweet and sour sauce.
Peychaud’s Aperitivo Though no one knows for sure where crab rangoon originated, the Trader Vic’s Polynesian-themed restaurants are often credited with inventing the appetizer common on Chinese, Thai, and other Asian menus, an association that Kelton decided to play on by making a tiki drink in the style of a sherry cobbler. “It’s light and low ABV, but it’s still got a lot of fun tropical flavors that I think are really highlighted by the sweet-and-sour sauce,” she says.
Sweet-and-sour sauce is usually made with pineapple juice, a flavor that Kelton highlighted by infusing Peychaud’s Aperitivo with pineapple pulp and using a “beautiful, robust, naturally flavored pineapple rum” as the main spirit. A couple different sherries “pull out the nuttiness and bring some richness to the drink,” while the aperitivo highlights the fruit notes while adding a little bitterness and an anisette quality, she says. For the sauce itself Kelton stuck with tradition, squeezing packets of it into her cocktail rather than making her own version.
In honor of the drink’s origins, Kelton named it the Carryout Cobbler. “We’re going to serve it large format in a deli [container], and much like when I’m ordering copious amounts of takeout food, it’s meant to be shared with a friend.”
Kelton has challenged Carly Gaskin of Celeste to create a cocktail with gas station pork rinds.
2 oz Lustau East India Solera Sherry
2 oz Lustau Oloroso Sherry
2 oz Plantation Stiggins’ Fancy Pineapple Rum
2 oz pineapple-infused Peychaud’s Aperitivo
3 packets sweet-and-sour sauce
Pineapple, orange, and lemon slices
Mint, soy sauce, and pineapple leaves (for garnish)
In two mixing tins, muddle several pineapple, orange, and lemon slices. Add the other ingredients (half in each tin), ice cubes, and shake. Line the sides of a large deli container with lemon and orange slices, add crushed ice, and pour in some of the cocktail through a strainer. Repeat until the container is full, then garnish with orange slices, pineapple leaves, and a sprig of mint doused in soy sauce. Serve with two straws.