Simply sherry, sugar and citrus, shaken, poured over crushed ice and slurped through a straw, the original Sherry Cobbler is thought to have originated sometime in the 1820s or early 1830s. But like most 19th century drinks, its origins are foggy. Denver bartender Sean Kenyon’s take layers two sherries with tequila, mezcal and a mess of seasonal berries.
- 1 ounce manzanilla sherry (preferably Hidalgo-La Gitana)
- 1 ounce tequila, reposado (preferably 7 Leguas)
- 1/2 ounce PX sherry (preferably Lustau)
- 1/2 ounce mezcal (preferably Del Maguey Vida)
- 2 blackberries
- 2 raspberries
- 1 strawberry
- 1 orange wheel
Garnish: seasonal berries
- In a cocktail shaker, lightly muddle berries and orange wheel.
- Add all other ingredients, add ice and shake.
- Strain half into a Collins glass over crushed ice and stir.
- Add more crushed ice and strain the remaining half over top.
- Stir to frost the glass and top with berries for garnish.