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.
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)
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.