Recipe: Revamp the Classic Sherry Cobbler With Rum

The plastic wrap is still on at Washington, D.C.'s forthcoming Mason & Rook hotel, with the property's small plate eatery and craft cocktail lounge, Radiator, fated to debut next month. But good things are worth waiting for, especially when it comes to beverage chief Sarah Rosner slate of summer-friendly intoxicants, one of which promises a frozen White Russian spiked with habanero vodka and cookies and cream ice cream. Because why not. But before it's time to get lit on dairy, below, Rosner offers a twist on the classic sherry cobbler. And she explains that one can modify the recipe based on desired spirit and whatever fruit is available. Protip: For those who don't have a pebble or crushed ice machine, use a mallet and Lewis bag. Or, place ice in a bag covered with a towel and, using a rolling pin, smash.

Garden Cobbler
Makes 1

1 thin lime wheel
1 thin lemon wheel
1 thick orange (or blood orange) wheel 
1 strawberry
1 raspberry
2 drops vanilla extract
1/2 ounce cinnamon syrup*
2 ounces aged rum

In a mixing glass, muddle citrus and berries with vanilla extract and syrup. Add rum. Pour into large wine glass or goblet. Add crushed ice and stir. Pack ice on top and garnish with herbs and berries (have fun with it!). Add a straw.

*For the cinnamon syrup, bring 1 cup raw cane or turbinado sugar, 1 cup water, 5 cinnamon sticks and a tablespoon honey (optional) to a boil. Simmer about 15 minutes until syrup tastes strongly of cinnamon. Will keep in fridge for up to two weeks.