Fireball Whisky & Sunday Potts Point have teamed up to create Sydney’s booziest dessert, and they’ve even dropped the recipe!
If you’re anything like me, you usually consume Fireball from a 30ml glass and it follows a drunken night out at Freda’s. Apart from its ability to improve your dance moves, this cinnamon-infused whisky has incredible powers to warm you from the inside out. With winter currently proving it’s our least favourite season, we could all do with a little something to keep us warm.
Let us introduce you to Sydney’s booziest dessert, the Fireball Cobbler. The rebellious team from Fireball Whisky has partnered with what was our favourite Sunday pastime, Sunday Potts Point, to create the ultimate whisky-infused dessert, guaranteed to keep you feeling fuzzy and warm in lockdown. For two weeks only, adults (18+) will be able to sink their teeth into this limited edition cobbler featuring sweet pops of rhubarb and seasonal blood orange, vanilla, pear, ground ginger to keep away that pesky flu, and Fireball spiked butterscotch sauce. Think grandma’s humble crumble, but way better and boozier.
The legends at Fireball are even throwing in a free mini Fireball bottle with every cobbler purchase so you can wash down your cake the right way. And for those looking to keep the fire burning, as Gwen McCrae would say, you can get a 10 pack of Fireball minis for an extra $40.
“For me, there’s nothing more tempting than a warm cobbler. So, we created something special that’ll not only warm the hearts of Sydney-siders during these tough times but also help keep things spicy thanks to our mates at Fireball,” says Morgan McGlone (Sunday Potts Point & Belles Hot Chicken).
So how do you get your hands on this limited edition dessert? Fireball fanatics can get it delivered to their door from this Friday, 23rd of July. If you’d prefer to work off the cake before you eat it, you can pick up your sweet serve from Sunday Potts Point. There are only 100 available each week – run, don’t walk.
Sunday Potts Point has also shared the recipe for anyone who wants to whip up this bad boy at home after the two weeks:
Recipe (Serves 2)
Cobbler Filling Ingredients:
60ml Fireball Cinnamon Whisky
200g rhubarb (peeled and cubed)
½ blood orange (peeled and diced)
½ pears (peeled, de-cored and diced
)⅛ tsp allspice
75g brown sugar
⅛ tsp vanilla essence
2g pinch kosher salt
Cobbler Filling Method:
- Place all ingredients into a heavy based pot and bring to the boil with a lid on.
- Simmer for 7 mins and set aside.
- Allow to cool before placing into a baking dish.
Cobbler Topping Ingredients:
50g butter
50g self-raising flour
25g sugar
1 egg
⅛ tsp ground cinnamon
Cobbler Topping Method:
- In a food processor place butter, flour and sugar inside and blend until dandy consistency.
Add egg and cinnamon and blend until completely combined.
Take mixture out of the processor and place onto baking paper, roll into a sausage form and place into the freezer until ready to cook.
Fireball Butterscotch Sauce Ingredients:
90ml Fireball Cinnamon Whisky
75g brown sugar
75g heavy cream
75g unsalted butter (diced)
2g smoked salt
Fireball Butterscotch Sauce Method:
- Place brown sugar and cream into a saucepan and bring to the boil.
- Reduce by 1/3 then add Fireball and reduce by 1/3 again.
- Cool down mixture by 25% and then blend in butter and salt.
Method:
- Preheat the oven to 180c. Slice cobbler top into 1cm discs and place 6 pieces on top of rhubarb mix and bake for 25-30 mins.
- Allow to rest for 10 mins and dust with icing sugar.
- To serve, take a generous spoon of cobbler and place on a plate or bowl.
- Pour over butterscotch sauce.
- Best served with either vanilla ice cream or whipped double cream.
Find out what other Sydney desserts you can get delivered to your door here