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Cocktail History
The Cranberry Cobbler is a Christmas cocktail that was created by Alex Sukopp, former bartender of Sips From Scripts, as a holiday-inspired variation of the Sherry Cobbler. This variation amplifies the original’s blend of sherry, simple syrup, and muddled citrus by swapping the simple syrup for a homemade cranberry syrup, which adds a tangy sweetness that perfectly complements the nutty and oxidized notes of the sherry. Meanwhile, the muddled citrus brightens the drink, making it a vibrant and flavorful addition to any holiday gathering.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Marsala Sherry: This is a type of fortified wine made in Spain with white grapes. I used Florio Dry Marsala Wine.
Cranberry Syrup: This is a sweetener made with cranberries, white sugar, citric acid, and water. I used this sous vide recipe.
Orange Slices: This is a slice of orange that has been cut into a half wheel shape.
Orange Wedge: This is a slice of orange that has been cut into a wedge shape.
Mint Sprig: This is a sprig of fresh, aromatic leaves from the mint plant.
Cranberries: This is a small red berry native to North America that’s known for its vibrant color and slightly bitter flavor.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.
Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is a two-piece cocktail shaker consisting of a metal tin and a glass or metal mixing glass that’s used for shaking and blending ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is a metal strainer with a spring around its edge that’s used to filter out ice and solids when pouring the cocktail into a glass. I used the A Bar Above Hawthorne Strainer.
Muddler: This is a tool that’s used to crush or mash ingredients at the bottom of a glass to release their flavors. I used the HQY Stainless Steel Cocktail Muddler.
Paring Knife: This is a small, sharp kitchen knife with a narrow blade that’s used for peeling, trimming, and garnishing. I used the OXO Good Grips 3.5 Inch Paring Knife.
Cocktail Pick: This is a small, slender tool that’s used to skewer cocktail garnishes. I used one from the I-MART Stainless Steel Cocktail Pick Set.
Highball Glass: This is a tall, slim glass that’s used for mixed drinks with a larger proportion of non-alcoholic mixers. I used the Libbey Chicago Tall Highball Glass.
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Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Bright red-pink color
• Aroma: Mint, orange, and wine
• Taste: Distinct sherry flavor chased with sweet orange and bitter cranberry
• Finish: More lingering wine notes
Kendall’s Rating: ⭐⭐⭐⭐⭐
Kendall’s Take: “I don’t usually go for sherry-based cocktails, but this holiday version of the classic Sherry Cobbler is quite good. Its most prominent flavor is definitely still sherry, but the cranberry and citrus flavors balance it out very well. I can see myself drinking the Cranberry Cobbler again when I want something Christmas-themed but still refreshing and light.”
Recipe
Cranberry Cobbler
The Cranberry Cobbler is a Christmas cocktail that was created by Alex Sukopp, former bartender of Sips From Scripts, as a holiday-inspired variation of the Sherry Cobbler. The recipe takes the flavor and style of the classic, which is traditionally made with sherry, simple syrup, and muddled citrus, and turns them up a few notches by using homemade cranberry syrup instead of simple syrup.
Ingredients
Method
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Add orange slices and cranberry syrup to a shaker.
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Muddle gently for 3-5 seconds.
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Add sherry and cubed ice to shaker.
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Shake for 10-20 seconds.
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Strain into a highball glass over fresh cracked ice.
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Garnish with mint sprig, orange slice, and cranberries.
