Torino Cobbler
My devotion to fortified wine and obsession with 19th-century cocktail aesthetics makes the Cobbler one of my favorite genres. This one combines my love of aperitivo and olde American drinks. Classic Torino-style vermouth, Campari, grapefruit, Sfumato, and strawberry made for a great combination, especially ideal for spring.
INGREDIENTS
2 oz. sweet Italian vermouth
¼ oz. Rabarbaro Sfumato
¼ oz. Campari
¼ oz. simple syrup
1 strawberry
2 grapefruit half-wheels, plus 1 more for garnish
Mint, for garnish
Other fruit as you wish, for garnish
ABV LEVEL
Muddle syrup with grapefruit and strawberry in a shaker. Add vermouth, Sfumato and Campari. Set mixture aside. Crush ice in a Lewis bag or heavy dish towel with a wooden mallet or similar. Set aside. Add cubed ice (not the crushed ice) to shaker, seal, and shake hard for 15 seconds. Double strain (Hawthorne and fine strainers) into footed cobbler glass or Collins glass. Add reserved crushed ice, creating a mound of ice on top. Garnish with mint and a grapefruit half-wheel. Serve with a straw. Note: You can add more fruits on top if you wish! My presentation here is minimalist compared to my usual cobbler garnish style.