Ma Cherie

Leo Robitschek, The NoMad | New York

It might not look it, but Leo Robitschek’s Ma Cherie, which appears in the “Apéritifs” section of the NoMad’s drink list, is yet another session cocktail inspired by the classic sherry cobbler. Savory elements, from the muddled celery down to the serpentine cucumber garnish, draw the drink away from its source material, while additions like velvet falernum and pineapple syrup thickened with gum arabic offer a swift turn toward the tropical.

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.


Serving: 1

  • 1-inch piece of celery
  • 2 1/2 ounces fino sherry
  • 1/2 ounce lime juice
  • 1/2 ounce pineapple gum syrup
  • 1/4 ounce green Chatreuse
  • 1/4 ounce velvet falernum
  • 10 drops saline solution (see Editor's Note)

Garnish: cucumber ribbon

  1. Put the celery in a cocktail shaker and use a muddler to lightly crush it.
  2. Add the remaining ingredients and ice and short-shake, just long enough to combine and chill the ingredients.
  3. Fine strain into a highball glass filled with crushed ice and garnish with the cucumber ribbon.
Editor's Note

Saline Solution:
1/4 cup boiling water
1 tablespoon sea salt

Combine the salt and water in a heatproof container and stir until the salt is completely dissolved. Let cool completely before transferring to a dropper bottle.