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.
Cape Town Cup
Dan Greenbaum, Diamond Reef | Brooklyn, NY
Ingredients
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
Directions
- Add the lemon wedge and orgeat to a mixing tin and muddle.
- Add the tea, Byrrh and Madeira and swirl briefly.
- Dump the contents of the tin into a chilled Collins glass.
- Fill the glass 3/4 full with pebble or crushed ice and mix briefly with a spoon or metal straw to integrate.
- Top with sparkling wine.
- Garnish with a mint sprig.