Gran Cobbler

A whisper of absinthe and handful of raspberries take the vermouth cobbler to new heights in this cobbler recipe created by Jacques Bezuidenhout for the now-closed San Francisco bar, Forgery.

2 oz. sweet vermouth
¼ oz. fresh lime juice
1 barspoon absinthe
6-8 raspberries
Tools: shaker, strainer
Glass: claret or Nick and Nora
Garnish: lime wheel and raspberries

Build the ingredients in a tin and fill with ice. Shake and strain into a glass over crushed ice. Garnish.