Cobble Hill
Rye, dry vermouth and amaro stirred with cucumber. Cool and savoury.
Stirred · Coupe · Medium · about 3 minutes · about 31% ABV
Ingredients
- 60 ml Rye whiskey
- 15 ml Dry vermouth
- 15 ml Amaro (e.g. Montenegro, Nonino)
- 2 Cucumber slices
- Cucumber slice (garnish)
Method
- Chill the glass
- Add 2 cucumber slices
- Muddle gently
- Pour 60 ml rye whiskey into the mixing glass
- Pour 15 ml dry vermouth into the mixing glass
- Pour 15 ml Amaro (e.g. Montenegro, Nonino) into the mixing glass
- Add ice
- Stir
- Strain
- Garnish
About the Cobble Hill
The vermouth cocktail family. Vermouth reached American bars in the 1860s and 1870s, and bartenders began stirring it with whiskey, gin and brandy. That gave us the Manhattan and the Martinez, the ancestor of the Martini. Drinks in this family are stirred rather than shaken, and they are all about the balance between the spirit and the aromatised wine.
Cobble Hill FAQ
What's in a Cobble Hill?
60 ml rye whiskey, 15 ml dry vermouth, 15 ml amaro (e.g. montenegro, nonino), 2 cucumber slices, garnished with cucumber slice.
How strong is a Cobble Hill?
About 31% ABV once mixed with ice, which is 2.7 Australian standard drinks per serve. That is close to a straight spirit, so sip it slowly.
Should I shake or stir a Cobble Hill?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Cobble Hill in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
