Dan Greenbaum’s Sherry Cobbler

Dan Greenbaum, Diamond Reef | Brooklyn, NY

photo: Lizzie Munro
Sherry Cobbler Recipe

With just enough citrus to give acidic lift, “a raspberry cobbler is delicious with amontillado sherry,” says Dan Greenbaum. This is a close copy of the cobbler previously served at The Beagle, a now-closed East Village bar that helped launch the sherry-cocktail revolution, and where Greenbaum manned the bar.

Ingredients

Serving: 1

  • 1 lemon wedge
  • 1 lemon wedge
  • 3 to 4 raspberries
  • 3 to 4 raspberries
  • 1/2 ounce simple syrup
  • 1/2 ounce simple syrup
  • 3 ounces amontillado sherry
  • 3 ounces amontillado sherry

Garnish: raspberries, orange, mint

Directions
  1. Add lemon, raspberries and simple syrup to a mixing tin and muddle.
  2. Add the sherry 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. Garnish with fruit and a mint sprig.

Tagged: amontillado, sherry, Sherry Cobbler

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