Sherry Cobbler

Name: Sherry Cobbler
Yield: 10
Cuisine: American

Recipe: Sam Willoh , Same Same Wine Bar , New York City

Photo: Alex Staniloff

February 27, 2026

To entice the sherry-uninitiated, Sam Willoh created a sherry cobbler that evokes the warm, familiar flavors of salted caramel apple pie. Solera sherry’s rich complexity serves as the foundation for the cocktail, complemented by PX sherry. Willoh then highlights the acidity of fresh green apple juice in lieu of lime juice and further fortifies the fruit with pommeau. To round out the flavors, a miso syrup sweetens and adds a hint of umami.

Ingredients

1 1/4 oz. solera sherry
3/4 oz. fresh green apple juice (or lime juice)
3/4 oz. miso syrup
1/4 oz. PX sherry
1/4 oz. pommeau
2 dashes Tiki bitters or Angostura bitters

Tools:swizzle stick or barspoon
Glass:julep
Garnish:apple slice fan, nutmeg

Preparation

Add all of the ingredients to a cup with pebble ice and swizzle to combine and chill. Top with more pebble ice, creating a dome. Garnish.
Miso SyrupAdd 2 cups of water and 1/2 cup of white miso to a pot. Bring to a slight simmer and stir the miso to incorporate as the water heats up. Once the water is at a simmer and the miso is incorporated, add 2 cups of brown sugar and stir. Allow to cool. Will keep in the refrigerator for 5 days.