Tuxedo Cobbler

By Rebekah Peppler

Tuxedo Cobbler
Chris Simpson for The New York Times. Food Stylist: Simon Andrews.
Rating
4(33)
Notes
Read community notes

This modern take on the Sherry Cobbler — and nod to the classic Tuxedo and Tuxedo No. 2 cocktails — makes for a bright, refreshing drink that’s slightly higher in alcohol by volume (or A.B.V.). The optional but highly recommended absinthe rinse lends a subtle yet grounding anise flavor to the drink. If you don’t have absinthe, use a splash of anise-forward pastis. To rinse, add the absinthe to the glass and swirl to coat; tip out the rest. A pinch of salt both aids in balancing the drink and highlights manzanilla sherry’s inherent salinity. If you don’t have manzanilla, use fino or, if you’re looking for a slightly richer drink, amontillado sherry.

Featured in: This Cocktail Will Change Your Mind About Sherry

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1 drink
  • ¼ounce absinthe (optional)
  • 6thinly sliced lemon wheels
  • ½ounce simple syrup
  • Pinch of flaky sea salt
  • 1½ounces gin
  • 1½ounces manzanilla sherry
  • 4dashes orange bitters
  • Ice cubes
  • Crushed ice, for serving (see Tip)
Ingredient Substitution Guide

Preparation

  1. Step 1

    Chill a highball or Collins glass. Rinse the glass with absinthe, if using, tossing out any excess liquid.

  2. Step 2

    In a mixing glass, muddle 4 of the lemon wheels with the simple syrup and salt. Add the gin, sherry, bitters and ice cubes and stir until chilled, about 15 seconds. Strain into the chilled glass and top with enough crushed ice to mound above the rim. Garnish with the remaining 3 lemon wheels. Serve with a straw.

Tip
  • To crush ice, put cubed ice in a clean canvas or plastic bag. Close tightly then, if using a plastic bag, wrap gently in a cloth napkin or tea towel. Place on a stable surface and use a rolling pin to crust the ice into small pieces. Use immediately.

Ratings

4 out of 5
33 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.
michaelinsf

I modified this lovely summer cocktail by floating a small amount of Spindrift lemon seltzer on the finished drink.

Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More From Thanksgiving Cocktail and Drink Recipes

More Recipes From Rebekah Peppler

Cooking Guides