Madeira Cobbler

Though the Sherry Cobbler is far and away the most famous of the genre, the Madeira version is the first known mention of the drink on record. Even more popular than sherry in the eighteenth century, it’s no wonder Madeira made a splash in the new style of iced drinks that emerged in the decades before the Civil War. Stone fruit and ginger compliment the wine and so do the fortifying spirits of brandy and aged rum.

INGREDIENTS

3-4 peach or nectarine slices
2 lemon wedges
¼ oz. rich demerara syrup
¼ oz. ginger syrup
2¼ oz. medium-dry Madeira
½ oz. brandy
¼ oz. aged rum
4 drops saline solution

Garnish: lemon wheels, fanned-out stone fruit slices, nutmeg, grated coffee bean

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ABV LEVEL

Muddle fruit, lemon wedges, and both syrups in the bottom of a cocktail shaker. Add Madeira, brandy and saline. Fill shaker two-thirds full with ice and seal. Shake for 12 seconds. Double strain into a Collins or tall footed glass and fill with crushed or pebble ice. Add lemon wheels and stone fruit slices, and a straw. Mound more crushed or pebble ice and grate nutmeg and coffee bean on top.