Fin du Monde

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

1½ oz. white rum
¼ oz. Campari
¾ oz strawberry-infused sweet vermouth or strawberry apertif
½ oz strawberry syrup
¾ oz lemon juice
¾ oz pineapple juice
½ oz. strawberry juice
7 drops saline solution

Garnish: edible flower

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ABV LEVEL

Combine all in a cocktail shaker. Add ice and shake vigorously for 15 seconds. Double strain into a coupe. Garnish with an edible flower.