Harrison Ginsberg’s Sherry Cobbler

Harrison Ginsberg | New York

Deemed “the most crushable” in a recent blind tasting of Sherry Cobblers, Harrison Ginsberg’s raspberry-forward recipe opts for a medley of oloroso, PX and manzanilla sherries as the base of his mixture, which gets double strained for a cleaner presentation.

Ingredients

Serving: 1

  • 3-4 raspberries
  • 3-4 raspberries
  • 1/2 ounce lemon juice
  • 1/2 ounce lemon juice
  • 1/2 ounce simple syrup
  • 1/2 ounce simple syrup
  • 1/2 ounce oloroso sherry, preferably Callejuela “El Cerro” Oloroso
  • 1/2 ounce oloroso sherry, preferably Callejuela “El Cerro” Oloroso
  • 1/2 ounce Pedro Ximenez sherry, preferably El Maestro Sierra PX
  • 1/2 ounce Pedro Ximenez sherry, preferably El Maestro Sierra PX
  • 1 ounce manzanilla sherry, preferably La Guita Manzanilla
  • 1 ounce manzanilla sherry, preferably La Guita Manzanilla

Garnish: fresh mint sprig, 3 raspberries, orange wedge, powdered sugar dusting

Directions
  1. Muddle the berries in a cocktail shaker.
  2. Combine all other ingredients in the cocktail shaker, then fill with ice and shake.
  3. Double fine strain into cobbler or julep cup filled with crushed or pebble ice.
  4. Top with more crushed or pebble ice to serve.

Tagged: manzanilla, oloroso, PX sherry, sherry, Sherry Cobbler

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