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What a load of Cobblers
Originally a drink that made use of two products very new to drinks of the eighteenth century – ice and straws – the Cobbler has undergone many iterations since the first recipes, changing base spirits and gaining ingredients. Here we look at three Cobblers from the original sherry-based recipe to a very modern interpretation.
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Martini Bitter
More than a year after coming across a cocktail that called for the mysterious ingredient “Martini Bitter” I’ve finally tracked down a few bottles. But was it worth the wait, and how does Martini Bitter stack up to its more famous rival – Campari?
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Coronation Cocktail
I love a good, strong Martini or Manhattan as much as the next lush, but there are occasions where such a strong drink may not be the best course of action. When I find this is the case I often reach for a cocktail based on sherry, a fortified wine that packs plenty of flavour but not so much punch.
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A few dashes of bitters
While most cocktail recipes call for just a few dashes of bitters, others take things a little further. Valentino Bolognese recently won the European heat of the Angostura Global Cocktail Challenge with two cocktails that used bitters as major components, but do these intensely flavoured ingredients work when used in such large amounts?
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Vino de Jerez
Last months look at Cobbler cocktails really opened my eyes to Sherry, a spirit I had previously disregarded as a sweet alcohol only drank by old women. As it turns out there are many variations available, and some of them have a lot to offer, both on their own and when mixed in cocktails.
Sherry is [...]
