Cape Town Cup

Dan Greenbaum, Diamond Reef | Brooklyn, NY

While many cobblers are built around sherry, this version swaps in Madeira, another fortified wine, and pairs it with the dark fruit notes of Byrrh, a French aperitif wine. The result is a robust base that can stand up to equally bold flavors such as nutty-sweet orgeat and tannic black tea. A dose of sparkling wine and bright accents like lemon and mint keep this drink lively and fresh.


Serving: 1

  • 1 lemon wedge (about 1/6 of an average lemon)
  • 1 ounce cold Darjeeling tea
  • 1/2 ounce orgeat
  • 3/4 ounce Byrrh
  • 3/4 ounce bual Madeira, preferably Blandy's 5 Year
  • sparkling wine, to top

Garnish: mint sprig

  1. Add the lemon wedge and orgeat to a mixing tin and muddle.
  2. Add the tea, Byrrh and Madeira and swirl briefly.
  3. Dump the contents of the tin into a chilled Collins glass.
  4. Fill the glass 3/4 full with pebble or crushed ice and mix briefly with a spoon or metal straw to integrate.
  5. Top with sparkling wine.
  6. Garnish with a mint sprig.

Tagged: cobbler, madeira