Sherry Cobbler Recipe

Combine and dissolve

In a small saucepan combine 3 oz sugar and 3 oz water. Heat gently over medium-low, stirring until the sugar fully dissolves.

Add coconut and chili

Reduce heat to low. Whisk in 1 tablespoon coconut cream until fully incorporated. Add the halved red chili (with seeds if you want more heat) and a scant 1/4 teaspoon lime zest if using.

Infuse and cool

Simmer gently for 4–6 minutes to infuse the coconut and chili flavor, taking care not to boil vigorously. Remove from heat and let the syrup steep for 15–20 minutes, tasting and adjusting heat by removing seeds or additional chili if needed.

Strain and store

Strain the syrup through a fine-mesh sieve into a clean jar, pressing to extract flavor. Cool to room temperature, then refrigerate. The syrup yields about 6 oz; you will use 1/2 oz for the cocktail. Keeps up to 2 weeks refrigerated.

Prepare glass

Fill a rocks or cobbler-style glass with crushed ice (or fill with cubed ice then finely crush). Set aside a little crushed ice for topping if you like a packed cobbler presentation.

Build in shaker

Into a cocktail shaker add 2 tablespoons (about 1 oz) Amontillado sherry, 3/4 oz Wild Turkey rye, 1/2 oz Mekhong rum, 3/4 oz fresh lemon juice, 1/2 oz crème de banane, and 1/2 oz chili-coconut syrup. Add a large ice cube or enough cubed ice to chill.

Shake

Shake vigorously for 10–15 seconds until the shaker is well chilled and slightly frosty.

Strain over ice

Double-strain (to remove any pulp or chili fragments) into the prepared glass over crushed ice, packing the ice slightly so the drink sits nicely and keeps cold.

Float sherry (optional)

If you want a layered cobbler effect, gently float an additional 1 teaspoon to 1 tablespoon (to preference) of Amontillado sherry on top by pouring over the back of a spoon.

Garnish and finish

Garnish with an orange wheel and a sprig of fresh mint. Finish with a light grate of nutmeg or a single small flake of dried chili for aroma if desired. Serve with a short straw.