Dunmore Cobbler
I have a thing about consuming crushed ice drinks at any time other than on a hot patio. It must just be my hang up as crushed ice cocktails are on bar menus all season long in northern climes. That said, it’s July in Canada and I was up north on the patio this weekend seeking a drink served in a Collins glass filled with ice. As such, I decided to give the Dunmore Cobbler by Ryan Fitzgerald and Todd Smith from ABV in San Francisco (Imbibe #61) a go. Being sherry based, it’s an incredibly complex low octane drink with which to commence an evening. I can’t imagine anyone not loving this cocktail. Really special.
Ingredients:
| 2 oz | Amontillado Sherry (available at the LCBO by Lustau) |
| ½ oz | Lemon |
| ½ oz | Blended Scotch |
| 3 dashes | Angostura |
| 1 oz | Pineapple Syrup |
| 1 | Pineapple Wedge |
Directions:
- Shake all ingredients except bitters with ice.
- Strain into a narrow Collins glass filled with crushed ice.
- Top with bitters and pineapple wedge.
I made my own pineapple syrup by blending some pineapple chunks with 1:1 simple syrup. Small Hands Foods also makes an excellent product. If you can’t find Amontillado sherry, be careful before you swap one sherry for another as they can be very different in taste and sweetness.
The Cocktail Gadabout 