“I researched [Jerry] Thomas’ How to Mix Drinks inside and out…when I did the first menu for Rainbow,” explains Dale DeGroff, who took a liking to both the cobbler and julep sections of the historic cocktail book. “What rocked my world was Thomas shaking fresh fruit in a cocktail,” adds DeGroff, who applied this technique to a variety of drinks, including his Whiskey Peach Smash.
Here, orange, lemon and pineapple add a brightness to DeGroff’s take on the classic Champagne Cobbler.
