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.
- 1½ parts Rosé wine apéritif or Red wine apéritif or White wine apéritif
- 1 part Vodka
- 1 part Passion fruit puree
- ½ part Simple syrup
- ½ part Lime juice
- 4 drops Aromatic bitters or Creole bitters or Tiki bitters
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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- Cocchi Cobbler at Imbibe magazine