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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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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 |
Ingredients
- 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
Procedures
-
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
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
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
