In the Holiday Spirit with a Swizzle and Twist
Inspiring Low-Alcohol Cocktails for Holiday Hosting
Cobblers are the ideal canvas for trying out new vermouths, sherries and fortified wines. Adjust your simple syrup ratio if you prefer a sweeter drink and feel free to swap in any herbs or citrus you have on hand.
I tasted my first Cobbler in my early 20s when I was living in Italy. The liquid was deep red, like a dark red wine, and crowned/haloed with lemon wheels and sprigs of fresh thyme. As it turns out, my cobbler was made with Italian sweet vermouth, and it took years before I realized that Cobblers are usually made with sherry, a Spanish fortified wine. Cobblers are often garnished with fresh berries, but that’s not always an option here during the New England winters. When garnishing, I opt for whatever citrus I have on hand in addition to any hardy kitchen herbs I have in the fridge. Thyme, rosemary and sage are great garnish options since they’re generally available year-round at the farmers market.
I tasted my first Cobbler in my early 20s when I was living in Italy. The liquid was deep red, like a dark red wine, and crowned/haloed with lemon wheels and sprigs of fresh thyme. As it turns out, my cobbler was made with Italian sweet vermouth, and it took years before I realized that Cobblers are usually made with sherry, a Spanish fortified wine. Cobblers are often garnished with fresh berries, but that’s not always an option here during the New England winters. When garnishing, I opt for whatever citrus I have on hand in addition to any hardy kitchen herbs I have in the fridge. Thyme, rosemary and sage are great garnish options since they’re generally available year-round at the farmers market.
Ingredients
- 4 lemon, orange or grapefruit slices for muddling
- 2 ounces Del Professore sweet vermouth
- ¼ ounce thyme simple syrup*
- Fresh sage, thyme or mint for garnish
- Lemon peel, to garnish
- Powdered sugar, for dusting
Preparation
Muddle citrus in bottom of julep tin or rocks glass. Add vermouth, simple syrup and top with crushed ice. Swizzle or stir vigorously for 15 seconds, top with a dome of crushed ice, garnish and dust with powdered sugar. Makes 1 cocktail.
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