Food

Tip

This feels like a prohibition-era cocktail.

Cranberry Cobbler

From the PDT bar menu: Cranberries are the last seasonal berries available before winter settles into the Northeast. Around Thanksgiving, we decided to use ours to make a classic cobbler, fortified with English gin and a historic style of off-dry Sherry.

For 1 cocktail

1 orange wheel

1 lemon wedge

½ ounce Cranberry Simple Syrup

2 ounces Beefeater Gin

¾ ounce Lustau East India Sherry

4 macerated cranberries (leftover from Cranberry Simple Syrup)

mint sprig

Muddle the orange, lemon and syrup in the bottom of a shaker. Add the gin, sherry and a handful of ice. Shake and strain into a rocks glass filled with ice. Garnish with the cranberries and mint.

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