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“The cobbler is a style of cocktail that was extremely popular from the 1850s to the 1870s. It’s fortified wine with fresh fruit, sometimes a little bit of fruit cordial or liqueur—in this case we use superfine sugar as the sweetener—and lots of ice. It seems ridiculous, but the idea that you could drink your sherry, Madeira, or port with ice and a straw was a whole new thing at the time. My business partners and I are really into fortified wines, and we were looking for an avenue to build a cocktail program around them. Cobblers made sense, especially in New Orleans, because snowballs—crushed ice topped with flavored syrup—are so popular here. A cobbler is like an adult version of a snowball. It’s cooling and low in alcohol: perfect for summer.”
Who Kirk Estopinal, owner/operator
2 orange wheels
3 ounces amontillado sherry
2 teaspoons superfine sugar
1. Muddle orange wheels in the bottom of a cocktail shaker. Add sherry and sugar, then fill with ice. Shake, then strain over pebbled ice.
2. Stir briefly, then garnish with grapes, an orange wedge, a strawberry, and a sprig of mint.
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