This sangria-like drink is a cobbler—a classic cocktail combining some kind of liquor or wine with sugar and fresh fruit. John Salas spikes his with a vinegar syrup called a shrub, for a tart, refreshing, complex edge. Slideshow:  Reinvented Classic Cocktails 

November 2013

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Credit: © Michael Turek

Recipe Summary test

active:
30 mins
total:
5 hrs
Yield:
Makes 20 drinks
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a nonreactive bowl, combine 2 pints of the raspberries with 2 cups of the sugar and the lemon zest and mix thoroughly. Cover and refrigerate for 3 days.

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  • Stir the vinegar into the raspberry mixture and strain the raspberry shrub through a fine sieve into a clean 1-quart glass jar.

  • In a small saucepan, bring the water to a boil with the remaining 1 cup of sugar over moderately high heat, stirring to dissolve the sugar. Remove from the heat and add the mint sprigs. Let cool to room temperature. Discard the mint sprigs.

  • In a large punch bowl or pitcher, combine the Beaujolais, cherry brandy, lime juice, 1 1/4 cups of the raspberry shrub and 1 1/4 cups of the mint syrup; reserve the rest of the raspberry shrub and mint syrup for another use. Refrigerate the cobbler until well chilled, about 4 hours.

  • Serve the cobbler in collins glasses over ice, garnished with orange wheels and the remaining 1/2 pint of raspberries.

Make Ahead

The raspberry shrub and mint syrup can be refrigerated up to 1 week.

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