Clapp’s Favorite Cobbler

I love making all manner of Cobblers during the summer when every month brings a new bounty of fresh fruit. But I’ve always wanted to adapt a Cobbler for peak fall and Madeira is the perfect wine for it. I love looking at old pear and apple varietal names and took the name for this drink from a type of pear that’s still grown in western Massachusetts.

INGREDIENTS

2 lemon wheels
¼
baked pear
½ oz. walnut liqueur
¼ oz.
pumpkin syrup
2 oz. medium-dry Madeira
¾  oz. aged rum
Dehydrated pear slice, for garnish


ABV LEVEL

In a cocktail shaker, muddle lemon and baked pear with liqueur and syrup. Add Madeira and rum, fill shaker two-thirds full with regular ice. Shake hard for 5-7 seconds. Double strain into a footed glass (or Collins glass). Top with crushed ice, creating a mound on top. Garnish with a dehydrated pear slice and serve with a straw.

 
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Brandy Coffee Milk Punch