Trinidad Cobbler


Now on the menu at Drumbar in Chicago, this fruity cobbler recipe was the winning cocktail at last year’s Angostura Global Cocktail Challenge. Devised by bartender Elizabeth Mickiewicz, the drink marries nutty sherry with tropical juices, a tinge of cinnamon-pineapple syrup and a healthy dose of bitters.

1 oz. aged rum
1 oz. amontillado sherry
½ oz. fresh lemon juice
¾ oz. fresh orange juice
¾ oz. pineapple-cinnamon syrup
10 dashes Angostura bitters
Tools: swizzle stick, bar spoon
Glass: footed beer glass
Garnish: mint sprig, orange wheel, grated cinnamon

Combine rum, sherry, juices and syrup in the footed beer glass. Fill three quarters of the way full with crushed ice. Swizzle or gently fold ingredients together with bar spoon. Top off the crushed ice. Float about 10 dashes of Angostura bitters on top. Garnish.

Pineapple-Cinnamon Syrup
1 cup raw sugar
1 cup fresh pineapple juice
1 cup pineapple chunks
2 sticks of cinnamon

Combine sugar with ⅛ cup of water and heat until sugar is dissolved. Add the cinnamon sticks and pineapple, heat on medium for 10 minutes. Remove from the heat and add the pineapple juice. Once cool, pour the mixture into a container and let sit overnight in the refrigerator. Fine strain in the morning. Keeps for 1 week.

Elizabeth Mickiewicz, Drumbar, Chicago