Max Overstrom-Coleman, Carpenter and Main, Norwich, VT
“I love this amalgam of a cobbler-style drink, with the weight of the cream was inspirational to me. I look forward to continue to explore this style of cocktail.”
1 oz (30 ml) heavy cream
.5 oz (15 ml) Eli Mason Demerarra Syrup
2 pinches salt
1 pinch nutmeg
1 oz (30 ml) Mister Katz’s Rock & Rye
1 oz (30 ml) Don Zoilo 12 Year-Old Pedro Ximénez Sherry
.25 oz (7.5 ml) Lazzaroni Maraschino
1 macerated strawberry
1 ripe strawberry, as garnish
1 mint sprig, for garnish
Shake the cream with .25 oz (7.5 ml) of the syrup, 1 pinch of salt, and the nutmeg. Set aside.
Stir ingredients (including remaining syrup and salt) over ice, and strain into a chilled glass over fresh ice. Add the garnishes, then top with the cream.