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WS Recipes:

The Sherry Cobbler

What's Christmas without a cocktail or two? This year, we're putting the mulled wine and eggnog
on, err, ice - and whipping up a festive tipple from Good Things to Drink instead.

Sherry has a huge range of flavours depending on how it's processed - 'biologically' under yeast produces greener, dry fino style, and 'oxidatively' creates the raisiny, nutty oloroso style. Match your fruit depending on the bottle you have to hand and check for sweetness levels. Citrus can jar with some of the darker styles of sherry, but these take to berries and tropical fruit like a treat.

What you'll need:

  • 1 wedge of orange
  • 1 cube of pineapple flesh (no skin)
  • 1 wedge of lemon
  • 3 shots (75ml/3oz) of fino sherry
  • Splash of sugar syrup
  • Wine glass
  • Cubed ice
  • Chilled sparkling wine, to finish
  • Berries, to garnish
  • Mint sprig, to garnish
  • Icing sugar, to garnish


  1. Add the ice to a clean, dry tea towel, fold over and give a few whacks with a rolling pin - just to crack it.
  2. Add the orange, pineapple and lemon to a shaker and gently press with the end of a rolling pin - you want to draw out the flavours from the citrus skin too.
  3. Add the sherry and the sugar and some cracked ice.
  4. Give it a short shake - a couple of turns up and down - and then strain into a wine glass.
  5. Top with more cracked ice and add a splash of fizz. Give it a quick stir, then ornament with berries and herbs from the market and a dusting of icing sugar.

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