Half Court Cobbler

Dan Greenbaum | New York City

photo: Daniel Krieger
half court cobbler ingredients

Simply sherry, sugar and citrus, shaken, poured over crushed ice and slurped through a straw, the original Sherry Cobbler is thought to have originated sometime in the 1820s or early 1830s. But like most 19th century drinks, its origins are foggy. Greenbaum sticks to the Cobbler’s original architecture, but adds a dash of Cynar and honey syrup for bittersweet complexity.

Ingredients

Serving: 1

  • 2 1/2 ounces amontillado sherry (preferably Gonzalez Byass Viña AB)
  • 2 1/2 ounces amontillado sherry (preferably Gonzalez Byass Viña AB)
  • 1/2 ounce Cynar
  • 1/2 ounce Cynar
  • 1/2 ounce honey syrup (2:1, honey:water)
  • 1/2 ounce honey syrup (2:1, honey:water)
  • 1 orange half wheel
  • 1 orange half wheel
  • 1 large lemon wedge
  • 1 large lemon wedge

Garnish: orange and lemon wheel

Directions
  1. Muddle citrus with honey syrup in a Collins glass.
  2. Add sherry, Cynar and crushed ice.
  3. Swizzle with a straw or spoon to mix.
  4. Garnish with an orange and lemon wheel.

Tagged: amontillado, Cynar, Dan Greenbaum, honey, sherry, Sherry Cobbler

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