Downing Cobbler
Like many of the Black culinarians we’re learning about this month, Thomas Downing was not considered a bartender, but a restaurateur who ran an oyster cellar and catering business. But we know he served drinks at his establishment and, as Cobblers were the order of the day, I opted to create one with Madeira and brandy which were en vogue in New York City during Downing’s heyday.
INGREDIENTS
8 raspberries
2 lemon wedges
½ oz. brown sugar syrup
2¼ oz. Madeira
¾ oz. peach-infused brandy
4 drops saline solution or a tiny pinch of salt
Garnish: a thin lemon wheel, raspberries, mint bouquet
ABV LEVEL
Muddle brown sugar syrup, raspberries, and lemon wedges in the bottom of a cocktail shaker. Add Madeira, brandy and saline. Fill shaker two-thirds full with ice and seal. Shake hard for just 4 seconds. Double strain into a Collins or tall footed glass and fill with crushed or pebble ice. Tuck in mint, a lemon wheel, and a straw. Mound more crushed or pebble ice and add raspberries on top.