Cocchi Cobbler | Cocktail Party

Cocchi Cobbler

Cocchi Cobbler cocktail with Cocchi ROsa, vodka, passion fruit puree, simple syrup, and lime juice

The Cocchi Cobbler, from Darwin Manahan at Cliff’s Edge in Los Angeles, is a fruity, lush, easy-drinking cocktail that smells as good as it tastes.

Every cobbler needs a crown of fresh fruit on top, but Manahan takes it to the next level in his version. He uses his citrus squeezer to compress crushed ice into a little bowl, fills it with berries and mint and flowers, and sets it atop the drink. You needn’t go to all that trouble – but if you do, you’ll be rewarded with a drink that’s nearly as lovely to look at as it is to sip.

Manahan calls for Cocchi Rosa, a beautiful pink rosé wine apéritif. We’ve also tried it with deep-ruby Lillet Rouge, a red wine apéritif, and it’s just as delicious. We suspect it would also be lovely with a white wine apéritif like Cocchi Americano or Lillet Blanc.

Ingredients

Instructions

Shake all ingredients (except the bitters) with ice and strain into an ice-filled tall glass. Garnish with all manner of berries, mint, and/or edible flowers, and sprinkle a few drops of bitters over everything.

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