Classics
This cobbler turns sparkling wine into a cooler with texture, aroma, and just enough sweetness to carry the citrus.
Reference: DosVermuts adaptation from Jerry Thomas, Bar-Tender's Guide (1887), LOC 07000656 p. 33, image 37 · Scale it, save it, or twist it below.
Recipe
Brut bubbles, citrus oils, and crushed ice in a festive slow-sipper.
Batch size
Brut sparkling wine
120ml
Simple syrup
5ml
Fresh orange pieces
two small pieces
15ml
Lemon peel
one strip
2ml
How to make it
Gin Fix
A crushed-ice gin sour with a restrained ribbon of raspberry.