Sherry Cobbler Recipe
Fino Sherry, Strawberry & Rhubarb Shrub, Lemon
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Ingredients
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Cocktail
Garnish
Method
Prep Shrub (if not pre-made)
Make quick strawberry & rhubarb shrub (yields ~1 cup)
Combine 1 cup chopped strawberries and 1 cup chopped rhubarb with 1 cup sugar in a nonreactive bowl. Macerate until juices are released (about 30 minutes), then stir in 1 cup apple cider vinegar. Transfer to a jar, refrigerate for at least 24 hours, then strain into a bottle, pressing solids to extract liquid. Store chilled. Use 1.5 oz per cocktail.
Assemble Cocktail
Fill a large rocks or Collins glass two-thirds full with crushed ice (about 1 to 1 1/2 cups).
In a mixing glass or shaker without ice, combine 1.5 oz strawberry & rhubarb shrub and 0.5 oz fresh lemon juice. If your shrub is very tart, add 0.25 oz simple syrup; otherwise omit.
Stir the shrub, lemon and optional syrup briefly to combine (10–15 seconds).
Pour the shrub mixture over the crushed ice in the serving glass, distributing it across the ice.
Slowly pour 4 oz (about 120 ml) fino sherry over the top so it percolates through the crushed ice, creating gradual dilution and layering of flavor.
If desired, top with up to 1 oz soda water for a lighter, fizzy finish. Gently stir once with a bar spoon to integrate layers without fully homogenizing.