By definition, a cobbler is any mix of fruit, booze, sugar (I scrap that here and substitute the sugar with booze), and “cobbled”—or crushed—ice. (Originally, this may have been a shaken cocktail.) I love this version, created as a riff from Rebekah Peppler’s cocktail book Apértif but made the Lark way in a small pitcher. I changed the fresh fruit to frozen to have the fruit stand in for the ice as a fresh take on the classic Prohibition-era cocktail.
Fig Cobbler
Serves 4 in highball tumblers
1 cup sherry (Fino or Manzanilla)
¼ cup lemon juice (fresh is best here, so buy 2 lemons)
¼ cup St. Germain Elderflower Liqueur
1 cup soda water
½ cup frozen figs (or buy them fresh and then slice them and freeze them for an hour)
In a small pitcher, combine sherry, lemon juice, St. Germain, soda water, and figs.
Stir to combine and serve over highballs stuffed with plenty of crushed ice.
Purchase the Lark Cocktails book for dozens more great recipes! #livinglark
