Ruby Cobbler Cocktail
At Heuer am Karlsplatz in Vienna, Bernd Jachmann likes to experiment. This cocktail combines vermouth with berries.
| Ingredients | ||
|---|---|---|
| 50 | ml | red vermouth |
| 20 | ml | Lustau Oloroso sherry |
| 20 | ml | fresh lemon juice |
| 10 | ml | sugar syrup (2:1) |
| 5-8 | fresh seasonal fruits (raspberries, strawberries, blackberries etc.) | |
- Lightly press the fruit in a cocktail shaker.
- Add all the remaining ingredients and shake vigorously with a scoop of crushed ice.
- Empty the entire contents of the shaker into a white wine glass.
- Top up with crushed ice if necessary.
- Serve with a straw.