Tangerine Basil Sherry Cobbler
Tangerine juice, dry sherry, and basil make a bright pebble-ice cocktail with a soft citrus finish.
Prep: 10 · Cook: 5 · Total: 15 · Serves: 2 · Difficulty: Easy · Rating: 4.8/5 (87 reviews)
INSPIRED BY
This original cobbler takes its cue from old citrus-forward sherry drinks while keeping the method weeknight simple. Tangerine juice supplies the perfume, lemon adds structure, and crushed ice makes every sip refreshing.
Story
Theo likes a drink that feels like it came from a roadside citrus stand with a bar cart parked out front. Sherry keeps the pour light, tangerine brings the sunshine, and basil gives it just enough swagger. Make one for the cook and one for whoever showed up early.
By Theo
Ingredients
- 6 ounces fresh tangerine juice
- 3 ounces dry fino sherry
- 1 ounce fresh lemon juice
- 2 teaspoons superfine sugar
- 4 fresh basil leaves
- 2 cups crushed ice
- 2 tangerine wedges
- 2 small basil sprigs
- A pinch of fine salt
Instructions
- Add the tangerine juice, lemon juice, sugar, salt, and basil leaves to a cocktail shaker.
- Press the basil gently with a muddler or the back of a spoon until fragrant, without tearing it into tiny pieces.
- Pour in the sherry and fill the shaker with regular ice.
- Shake for 10 seconds, then strain into two short glasses packed with crushed ice.
- Mound a little extra crushed ice over each drink so the glass has a frosty cap.
- Garnish with tangerine wedges and basil sprigs, then serve with short straws.
Chef Tips
- Use ripe tangerines that feel heavy for their size and taste the juice before adding sugar.
- Fino sherry is dry and saline; a dry amontillado also works for a nuttier finish.
- Crushed ice keeps the drink cold while gently diluting the citrus.
- Add the basil garnish just before serving so it stays aromatic.
Cook's Notes
- **Citrus:** Taste the juice before sweetening.
- **Basil:** Press gently to release aroma.
- **Ice:** Use crushed ice for quick chilling.