Dry sack sherry cobblerBar recipe
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...
Dry sack sherry cobbler
- Frozen fruit purée, sugar added : Blackberry - ¼ oz
- Frozen fruit purée 100% : Raspberry - ¼ oz
- Frozen fruit purée 100% : Lemon - ½ oz
- Frozen fruit purée 100% : Blood orange - ½ oz
- Sugar syrup: - ¾ oz
- Wine Dry Sack - 2 oz
Shake ingredients with ice.
Strain over fresh ice.
Garnish with Lemon, Blood Orange, Raspberry and Blackberry.
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