Sherry Cobbler Riff: No Vermouth in Duluth

Fresh lime juice and pineapple syrup brighten this sherry cobbler riff from Porchlight in New York City.

1½ oz. fino sherry
¾ oz. oloroso sherry
½ oz. fresh lime juice
½ oz. pineapple syrup
1 dash Regan’s orange bitters
1 dash Peychaud’s bitters
Tools: shaker, strainer
Glass: Collins
Garnish: mint

Combine all the ingredients in a shaker with ice. Shake until chilled. Add crushed ice to a highball glass and strain the mix into the glass, then top with fresh ice and garnish.

Pineapple Syrup: Place 2 cups of pineapple juice in a pot over low heat and bring to a simmer. Add 1¾ cups of raw cane syrup (1:1) and mix until dissolved. Allow to simmer until the liquid has reduced in total volume by a quarter. Keep the mixture refrigerated for up to 2 weeks.

Sam Mattenson, Porchlight, New York City

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