Blackberry Cobbler

Back in the late 1880's, the Cobbler was the most popular drink in America. The original was typically made with a base of brandy and enhanced with fresh fruit and sugar. These days, cobbler has a looser definition (as many things do over time), but this version with whiskey, sweet vermouth and blackberries is a notable departure. 

We used a new whiskey we've discovered, Tincup Whiskey from Colorado and it was fantastic! Though it is indeed called a whiskey, it kinda drinks more like a bourbon. That, coupled with some black walnut bitters and Eli Mason gomme syrup made this cocktail pretty damn delicious and slide down nice and easy!



cocktail shaker
rocks glass


2 oz Tincup Whiskey
.25 oz Eli Mason Gomme Syrup
.5 oz sweet vermouth
2 dashes black walnut bitters
6 fresh blackberries
strip of orange zest for garnish



Start by muddling the blackberries in the cocktail shaker. Add whiskey, gomme syrup, sweet vermouth and bitters. Place 4-5 ice cubes in shaker and shake for 30 seconds before transferring entire contents to a chilled rocks glass. Express oil from orange peel over cocktail and drop in the glass for garnish.