Pera Seca: A Pisco Cobbler

Name: Pera Seca: A Pisco Cobbler
Yield: 10
Cuisine: American

Recipe: Ricardo Rodriguez , Lita , Aberdeen Township, New Jersey

Photo: ET Schindler

June 26, 2024

An extra fruity take on the sherry cobbler.

In this spirited take on a sherry cobbler by Ricardo Rodriguez, beverage director of Lita in New Jersey, pisco, verjus, pear brandy, and port add fruity depth while a spiced sherry syrup adds richness.

Ingredients

1 1/2 oz. pisco
1 oz. verjus
3/4 oz. spiced amontillado syrup
1/2 oz. pear brandy
1/2 oz. ruby port

Tools:shaker, strainer
Glass:bodega
Garnish:Mint sprig and grated nutmeg

Preparation

Combine all of the ingredients, except the port, in a shaker with ice. Shake until chilled. Add crushed ice to a glass and strain into the glass. Float the port, then top with more ice. Garnish.

Spiced Amontillado SyrupAdd 750ml of amontillado sherry, 4 cinnamon sticks, and 5 cardamom pods to a pot and bring to a boil. Turn off the heat and allow the mixture to infuse for at least 1 hour. Strain out the spices, add weight in brown or palm sugar, and stir to combine. Will keep in the refrigerator for 2 weeks.