Sherry cobbler
Create a classic sherry cocktail that dates back to the mid 1800s. Refreshing, long and fruity, we've used a blend of sherries for depth of flavour
Verbena spritz
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
For the lemon verbena cordial
- 35g fresh lemon verbenaleaves (or 10g dried if you can’t get fresh ones)
- 250g caster sugar
For the cocktail
- ice
- 25ml fino sherry(we used Tio Pepe)
- 1-2 dash lemon bitters
- proseccoto mix
For the garnish
- strip of rolled lemon zestskewered with a cocktail stick and a sprig of mint
Nutrition: Per serving
- kcal155
- fat0g
- saturates0g
- carbs16g
- sugars16g
- fibre0.1g
- protein0.3g
- salt0.03g
Method
step 1
Start by making the lemon verbena cordial. Pour 350ml water into a saucepan and bring to a rolling boil. Add the lemon verbena and let steep for a few moments until the leaves have wilted a little, then add the caster sugar. Mix well until the sugar has dissolved. Turn the heat off and allow to cool. Once cool, transfer to a sealable container and place in the fridge for a minimum of 12hrs – or overnight. Then simply strain off and discard the leaves and bottle the cordial in a steralised bottle – it will keep for a week in the fridge.
step 2
To make the cocktail fill a wine glass two-thirds full with ice. Pour in the sherry, 25ml of the lemon verbena cordial and bitters and a splash of prosecco.
step 3
Stir to mix, adding a few more ice cubes and another dash of the prosecco. Finally, top with the remaining prosecco and give it a last mix before garnishing with a strip of lemon zest on a cocktail stick and a sprig of fresh mint.
