La Cobbler Recipe
Palo Cortado Sherry, Licor 43, Coffee Liqueur, Lime Juice, Orange & Fig Bitters
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish
Method
Cocktail
Build and shake
In a cocktail shaker, combine the Palo Cortado sherry (2 tbsp), Licor 43 (1.5 tbsp), coffee liqueur (3/4 tbsp), fresh lime juice (1/2 tbsp) and the orange & fig bitters (3 tsp). Add enough cracked or cubed ice to nearly fill the shaker. Secure the lid and shake vigorously for 10–12 seconds to chill, dilute and integrate the sweet, bitter and citrus flavors.
Prepare glass
Fill a cobbler-style or rocks glass with crushed ice (about 1 cup) so the glass is heaped and cold. If you prefer a more layered presentation, fill the glass about three-quarters with crushed ice and reserve a little for topping.
Strain and serve
Double-strain the shaken contents over the crushed-ice–filled glass using a hawthorne strainer and a fine mesh strainer to catch any small solids. Allow the liquid to settle slightly into the ice to create the classic cobbler look. If desired, mound a little extra crushed ice on top for presentation.
Garnish
Express the oils from an orange wheel over the top of the drink by holding the wheel skin-side down above the glass and giving it a quick squeeze. Rub the rim of the glass with the expressed orange and drop the wheel on the ice. Optionally tuck a thin fig slice and a mint sprig into the crushed ice for aroma and visual appeal.