Alba Huerta adds fresh oregano to give a savory edge to this cobbler made with pisco, a South American brandy. "Oregano has such a big flavor, you have to tell people up front it's in the cocktail. It can't be a surprise," she says.
Ingredients
-
3 oregano sprigs
-
1/2 ounce Simple Syrup
-
1 1/2 ounces Italian bianco vermouth, such as Carpano
-
1 ounce pisco
-
1/4 ounce fino sherry
-
1/4 ounce fresh lemon juice
-
Ice cubes, plus cracked ice for serving
Directions
-
In a cocktail shaker, muddle 2 of the oregano sprigs with the Simple Syrup. Add the vermouth, pisco, sherry and lemon juice. Fill the shaker with ice cubes and shake well. Fine-strain into a chilled, cracked-ice-filled highball glass and garnish with the remaining oregano sprig.