Roasted Red Pepper Sherry Cobbler

Ingredients

One drink — all oz are US fl oz

• 2½ oz amontillado sherry
• ½ oz fresh lemon juice
• ½ oz agave syrup
• ½ oz smooth roasted red pepper purée (blend 28 g drained jarred roasted red pepper; measure only ½ oz)
• 1 cup ice cubes, for shaking
• 1½ cups crushed ice, for serving
• 1 thin lemon half-wheel

Equipment

Shaker, fine strainer, blender, 12-oz stemmed goblet

Allergens and ingredient notes: Alcohol, sulfites in sherry; check jarred peppers.

Liquid oz means US fluid ounces (1 fl oz ≈ 30 mL); solid ingredients use the weights or spoon measures listed. Each recipe makes one drink. For adults 21 and over.

Step by step

1. Blend drained roasted pepper smooth; measure ½ oz and refrigerate any remaining purée. Add measured purée, sherry, lemon juice and agave to shaker with cubed ice.
2. Shake 12 seconds, fine-strain into goblet packed with crushed ice, and garnish with lemon half-wheel.

The Devotti twist: Roasted pepper gives sherry a savory sweetness and silky body without tomato juice.

Make ahead and storage

Serve immediately. Refrigerate unused pepper purée in a clean sealed container up to 2 days.