Spanish cobbler

Bar recipe
Freddy Diaz

Freddy Diaz

Bartender / Mixologist
Freddy Diaz is President at AlambiQ Inc. mixology consulting firm and has worked with the world’s leading brands, corporations, spirits suppliers and bars. He prides himself by using fruit purees, uni...
  1. Spanish cobbler

    Ingredients

    • Frozen fruit purée, sugar added : Raspberry - 1/4 oz = 0,75 cl
    • Frozen fruit purée, sugar added : Blackberry - 1/4 oz = 0,75 cl
    • Frozen fruit purée 100% : Blood orange - 1/2 oz = 1.5 cl
    • Frozen fruit purée 100% : Lemon - 1/2 oz = 1.5 cl
    • Old rum - 1 oz = 3 cl
    • Wine Dry Sack - 1 oz = 3 cl
    • Angostura® Bitters - 1 dash
    • Sugar syrup: - 3/4 oz = 2.2 cl

    Base : Rum

    Glasse: Old Fashioned

    Shake with Ice, strain over fresh ice in an Old Fashioned Glass, Garnish with a speared Blood Orange Wedge, Lemon Wedge, Blackberry, and Raspberry.

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