This recipe appears in:How to Make PDT's Cranberry Cobbler
Get your holiday spirits on ice with this tart and festive gin-forward take on the sherry cobbler from Michael Madrusan and Jim Meehan of PDT in New York.
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- For the Cranberry Simple Syrup and Macerated Cranberries:
- 2 cups sugar
- 2 cups water
- 1 (8-ounce) bag cranberries
- For the Cocktail:
- 1 orange wheel
- 1 lemon wedge
- 1/2 ounce cranberry simple syrup
- 4 macerated cranberries
- 2 ounces Beefeater gin
- 3/4 ounce Lustau East India sherry
- Garnish: 1 large mint sprig, 3 macerated cranberries
For the the Cranberry Simple Syrup and Macerated Cranberries: Bring sugar and water to a boil, stirring frequently until sugar dissolves. Reduce heat to medium, add cranberries. Let simmer until the skin of the first few cranberries splits, 2 to 3 minutes. Remove from heat and allow to cool. Do not strain. Cranberries in syrup can be stored in a resealable jar for up to 1 week.
For the cocktail: Strain 1/2 ounce cranberry simple syrup and add to cocktail mixing glass along with 4 macerated cranberries from syrup. Add orange wheel and lemon wedge and muddle 15 times, until broken up. Add gin, sherry, and ice to mixing glass.
Shake until well chilled, about 15 seconds. Strain into rocks glass filled with crushed or pebbled ice. Garnish with a mint sprig and 3 macerated cranberries