PDT's Cranberry Cobbler

[Photograph: Linda Xiao]

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

PDT's Cranberry Cobbler

About This Recipe

Yield:Makes 1 cocktail
Active time:15 minutes
Total time:1 hour
Special equipment:Shaker, strainer
This recipe appears in: How to Make PDT's Cranberry Cobbler


  • 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


  1. 1

    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.

  2. 2

    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.

  3. 3

    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


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: