Active Time: N/ATotal Time5 MIN
Yield: Serves : Makes 1 Cocktail
Cobblers have been cooling people down since colonial times. Kirk Estopinal’s recipe from Cane & Table in New Orleans beats the swelter with fortified wine, dark rum, and lots of ice.
- Crushed ice
- Ice cubes
- 1/4 cup plus 1 tablespoon (2 1/2 ounces) dry-style Madeira (preferably Sercial)
- 1 tablespoon (1/2 ounce) Demerara rum (such as El Dorado)
- 1 teaspoon simple syrup
- 2 orange peel strips
- 1 lemon peel strip
- 10 fresh blackberries, divided
- Pineapple wedge
How to Make It
Fill a julep cup with crushed ice. Fill a cocktail shaker with large ice cubes; add Madeira, rum, simple syrup, orange peel strips, lemon peel strip, and 5 blackberries. Cover and shake vigorously until well chilled, about 10 seconds. Strain into prepared cup; top with crushed ice and remaining 5 blackberries. Garnish with pineapple wedge. Serve with a straw.
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