Torino Cobbler (2025 version)

Though vermouth became part of the American drinks landscape after the Sherry Cobbler’s heyday, it nevertheless makes a fantastic base for Cobblers. The Torino Cobbler illustrates this point while also reflecting how the Cobbler template has found a home in twenty-first century bar culture, where it sees favorite modern products work their way into recipes.

INGREDIENTS

1 lemon wedge
2-3 strawberries, halved
Scant ¼ oz. rich simple syrup
2 oz. sweet Italian vermouth
¼ oz. rabarbaro, such as Sfumato
¼ oz. Campari
½ oz. grapefruit juice

Garnish: lemon and/or grapefruit wheels, strawberries, mint

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ABV LEVEL

Muddle lemon and strawberries with syrup in the bottom of a cocktail shaker. Add vermouth, liqueurs and juice 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. Tuck in a straw, mint and citrus wheels. Mound more crushed or pebble ice and arrange strawberries on top.