Sherry Cobbler

A chilled, fruit-forward cocktail balancing amontillado and Palo Cortado sherries with citrus and a touch of sugar, served over crushed ice and garnished with fresh berries and citrus zest.

Total time: 14 min • Active: 14 min • Inactive: 0 min

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Ingredients

1 ea orange
1 ea lemon
200 g ice
45 ml amontillado sherry
45 ml Palo Cortado sherry
1 tsp sugar
4 ea ice
1 ea sherry cobbler (shaken)
6 ea fresh berries

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Sherry Cobbler

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Crush ice (use a blender, mallet, or ice crusher) and set aside the crushed ice for the glass.

Fill a highball glass with the prepared crushed ice.

Zest the orange and lemon with a microplane or zester, then slice a wheel from each fruit and cut each wheel in half; reserve one half-wheel of each for the shaker and collect the zests for garnish.

Add amontillado sherry, Palo Cortado sherry, sugar, the prepared orange and lemon half-wheels, and ice to a cocktail shaker. Shake vigorously until chilled and slightly diluted.

Set the reserved orange and lemon zests aside for garnish.

Strain the shaken sherry mixture over the crushed ice in the prepared highball glass.

Garnish the assembled cocktail with fresh berries and a sprinkle/twist of lemon and orange zest.

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Adapted from en.m.wikipedia.org

Sherry Cobbler

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Ingredients

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