Alba Huerta adds fresh oregano to give a savory edge to this cobbler made with pisco, a South American brandy. “Oregano has such a big flavor, you have to tell people up front it’s in the cocktail. It can’t be a surprise,” she says.
Slideshow: Beautiful Cocktails
Recipe from Food & Wine Cocktails 2015
3 oregano sprigs
1/2 ounce Simple Syrup
1 1/2 ounces Italian bianco vermouth, such as Carpano
1 ounce pisco
1/4 ounce fino sherry
1/4 ounce fresh lemon juice
Ice cubes, plus cracked ice for serving
How to Make It
In a cocktail shaker, muddle 2 of the oregano sprigs with the Simple Syrup. Add the vermouth, pisco, sherry and lemon juice. Fill the shaker with ice cubes and shake well. Fine-strain into a chilled, cracked-ice-filled highball glass and garnish with the remaining oregano sprig.
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