Chestnut cherry cobbler from Spain

By Monica Carbonell
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  • 120 milliliters (4 ounces) Dry Amontillado
  • 30 milliliters (1 ounce) chestnut simple syrup
  • 2 slices each of apple, pear and orange


  1. Fill your shaker with crushed ice and all the ingredients and shake vigorously. Pour the cocktail into a julep tin unstrained. Add more ice and fruit if needed.


The classic way is to shake it up with the fruit/berries. This isn’t fancy or refined, so you’ll find that some bartenders will strain the cocktail instead. This is COMPLETELY up to your preference! I just wanted to show you how the OG’s used to make it.


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