Kobra

Morgan Schick, Trick Dog | San Francisco

If you think port doesn’t get its proper due here in the States, it’s doubly true of white port. “Some people are like, ‘I heard of that once in a song my grandma listened to,’” jokes Morgan Schick, the creative director behind Trick Dog. In an attempt to assuage such ageism, Schick used the classic Bamboo as a launch point for the Kobra. “I just think the structure works really well,” he says of the template, which combines white port with manzanilla sherry, enhanced with spice from the falernum and bitterness from the quinquina wine.

Reprinted with permission from Session Cocktails by Drew Lazor and the Editors of PUNCH, copyright © 2018. Published by Ten Speed Press, a division of Penguin Random House.

Ingredients

Serving: 1

  • 1 1/2 ounces white port, preferably Fonseca
  • 1 1/2 ounces manzanilla sherry, preferably Hidalgo la Gitana
  • 1/2 ounce Tempus Fugit Kina l’Avion d’Or quinquina 
  • 1/2 ounce velvet falernum
  • 1 dash Angostura bitters
  • 1 dash Peychaud's bitters

Garnish: grapefruit twist

Directions
  1. Combine all ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a chilled coupe or cocktail glass.
  3. Express the grapefruit peel and discard.
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