Trinidad Cobbler

RECIPE: Elizabeth Mickiewicz for Drumbar, Chicago
(This bar has permanently closed)

Photo: Nick Murway

March 04, 2016

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This fruity cobbler recipe was the winning cocktail at an Angostura Global Cocktail Challenge. Devised by Elizabeth Mickiewicz, the drink marries nutty sherry with tropical juices, a tinge of cinnamon-pineapple syrup and a healthy dose of bitters.

Ingredients

1 oz. aged rum
1 oz. amontillado sherry
1/2 oz. fresh lemon juice
3/4 oz. fresh orange juice
3/4 oz. pineapple-cinnamon syrup
10 dashes Angostura bitters
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Pineapple-Cinnamon Syrup
1 cup raw sugar
1 cup fresh pineapple juice
1 cup pineapple chunks
2 sticks of cinnamon

Tools:swizzle stick, barspoon
Glass:footed beer glass
Garnish:mint sprig, orange wheel, grated cinnamon

Preparation

Combine the rum, sherry, juices and syrup in the glass. Fill three-quarters of the way full with crushed ice. Swizzle or gently fold the ingredients together with a barspoon. Top with more crushed ice. Float about 10 dashes of Angostura bitters on top. Garnish.

Pineapple-Cinnamon SyrupCombine the sugar with 1/8 cup of water and heat until the sugar is dissolved. Add the cinnamon sticks and pineapple, heat on medium for 10 minutes. Remove from the heat and add the pineapple juice. Once cool, pour the mixture into a container and let sit overnight in the refrigerator. Fine strain in the morning. Keeps refrigerated for 1 week.