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.
