Port Cobbler

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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Port Cobbler

About This Recipe

Yield:makes 4 cocktails
Active time:5 minutes
Total time:20 minutes
Special equipment:Cocktail shaker and strainer
This recipe appears in: 3 Easy Brunch Drinks for November Entertaining


  • For Vanilla Syrup:
  • 1 vanilla bean, split
  • 1/4 cup sugar
  • 1/2 cup water
  • For the cocktail:
  • 8 ounces ruby port
  • 2 ounces high quality triple sec
  • 2 ounces vanilla syrup
  • 8 ounces club soda
  • Garnishes: blackberries, halved figs, thyme sprigs, husk tomatoes


  1. 1

    For the Vanilla Syrup: Combine water, vanilla bean, and sugar in a small pot over medium high heat. Stir often and bring to a simmer. Let simmer until sugar is completely dissolved, about 4 minutes. Let cool 15 minutes, then strain. Syrup will keep for up to two weeks in a sealed container.

  2. 2

    For the Cocktail: In a cocktail shaker filled with ice combine ruby port, triple sec, and 2 ounces vanilla syrup. Stir until fully chilled, about 20 seconds, then strain into four glasses piled high with crushed ice. Top each glass with club soda and garnish with berries, figs, thyme, and husk tomatoes if desired.

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