Deux Fraises

A fair few of the recipes I came across in this month’s research involved muddling strawberries, but this is the only one that properly read as a cobbler, complete with the heavy wine component in the base (originally ruby port), with Cognac in a supporting role. The 1920s Parisian book it comes from has lots of Campari in it, so I threw in a little for dimension. Reminiscent of our Torino Cobbler.

INGREDIENTS

2-3 strawberries, quartered
2 lemon wheels
½ oz. strawberry syrup

2 oz. strawberry-infused sweet vermouth or strawberry aperitif
1 oz. Cognac
¼ oz. campari
5 drops saline
5 drops citric acid solution or orange citrate bitters

Garnish: mint bouquet, lemon wheel, strawberry fan on a pick

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ABV LEVEL

Combine strawberries, lemon wheels, and strawberry syrup in a cocktail shaker and muddle. Add remaining ingredients and ice, seal shaker, and shake vigorously for 10 seconds. Double strain into a footed glass and top with pebble or crushed ice. Garnish with a mint bouquet, lemon wheel, and fanned-out strawberry on a pick. Serve with a straw.