Sherry Cobbler Riff From Ernesto's - Imbibe Magazine Subscribe + Save

Sherry Cobbler Riff From Ernesto’s

A symphony of citrus brings this sherry cobbler riff to life.


  • 2 1/2 oz. manzanilla sherry
  • 3/4 oz. blood orange oleo saccharum
  • Dry hard cider, to top
  • Mint, to muddle
  • Lemon wedge, to muddle
  • Blood orange wedge, to muddle
  • Lime wedge, to muddle
  • Tools:shaker
  • Glass:Collins
  • Garnish:mint sprig, orange wedge, raspberries


Muddle the mint, lemon wedge, blood orange wedge and lime wedge together in a shaker tin with the oleo saccharum, and sherry. Add ice and whip shake. Dump contents of shaker tin into a Collins glass. Top with dry hard cider and garnish, adding more crushed ice to the glass if needed.

Blood Orange Oleo SaccharumPeel 6 blood oranges. Bury the peels in 1 quart of white or brown sugar for 3 days, covered. Juice 3 of the peeled blood oranges and add to the mixture. It should be somewhat syrupy at this point. Strain the peels out.

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