Port Cobbler
It’s only natural that for a template that centers fortified wine would extend to the third member of the great Iberian triumvirate: port. The first published recipe I can find for a Port Cobbler is in Harry Johnson’s 1882 book. I love ruby or white ports in cobblers and for this recipe I combined tannic ruby port with blueberries and a 1:1 vanilla syrup. I really like currant and cherries spilling out of this drink in a goblet.
INGREDIENTS
2 lemon wedges
12 blueberries
½ oz. vanilla syrup
3 - 3½ oz. ruby port
Garnish: cherries and/or currants left on stems
ABV LEVEL
Muddle lemon wedges and blueberries with vanilla syrup in the bottom of a cocktail shaker. Add port and 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 a straw and garnish.