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.