For this Cobbler variant from Azrhiel Frost, the bar manager at The Gage in Chicago, the sweetness of Chambord is offset by light and dry fino sherry and a touch of lemon juice. For more citrus flavor, she suggests adding an orange slice.
- 1 1/2 ounces fino sherry
- 1 ounce Chambord
- 1/4 ounce lemon juice, freshly squeezed
- Garnish: mint sprig
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a highball glass over crushed ice.
Garnish with a mint sprig.