Fino Bee Cobbler

This tart and sweet cobbler cocktail is made with fresh lemon juice, honey syrup, and fino sherry, which gives this cocktail its nutty aroma.

Fino Bee Cobbler

Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely

Total Time:
5 mins
1 servings

A perfect match for seasoned sherry-drinkers and newbies to the category, this cocktail elegantly presents sherry in full force. The cobbler is a category of cocktail that has been around since the early 1800s. Cobblers are shaken cocktails served over ice in tall glasses. They traditionally feature seasonal fruit, a sweetener, and white wine or sherry, which provides the necessary acid to balance everything out. 

This Fino Bee Cobbler cocktail was developed by Chantal Tseng, a true sherry enthusiast, and it highlights fino sherry, a lighter style of sherry made in Jerez, Spain. Nearly all sherry is made with Palomino grapes, but the winemaking process for fino sets it apart for its lightness, high acidity, and nutty undertones. It’s refreshing when chilled and enjoyed on its own, but it also pairs well with honey, lemon, and chamomile in the Fino Bee Cobbler. 

In this cocktail, Tseng includes lemon and honey — ingredients that have the flavors and aromas that are already present in fino sherry. While honey syrup is a great way to add a bit more depth when using a sweetener, Tseng calls for honey-chamomile syrup, which builds in a floral and aromatic backbone that adds to the freshness of this cocktail. The syrup can be made ahead and stored for up to two weeks. (Pro tip: Use extra syrup in tea, lemonade, or even just in some sparkling water.) Fino sherry, honey-chamomile syrup, and freshly squeezed lemon juice get stirred in a glass until well combined before being topped with plenty of crushed ice. 

Tseng intensifies the aromatic complexity of this cocktail by tucking a sprig of fresh mint into the top of the glass, sprinkling fresh lemon zest over the top, and adding a crushed lemongrass stalk. As the ice melts, the lemon zest will fall into the cocktail, adding a welcome hit of bitterness.


  • 3 ounces fino sherry (such as Tío Pepe)

  • 1 ounce Honey-Chamomile Syrup

  • 1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice, divided

  • Fresh mint sprig

  • 1 (2-inch) lemongrass stalk, crushed (optional)


  1. Fill a chilled Collins glass with crushed ice. Add sherry, honey-chamomile syrup, and lemon juice. Stir until chilled, about 15 seconds. Top with additional crushed ice. Garnish with lemon zest, mint, and crushed lemongrass stalk, if using.

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