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.
Put the celery in a cocktail shaker and use a muddler to lightly crush it.
Add the remaining ingredients and ice and short-shake, just long enough to combine and chill the ingredients.
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.