This is an archival story that predates current editorial management.
This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.
When news came down the pike that chef Octavio Becerra was going to be teaming up with expert barmen Josh Goldman and Julian Cox to open an internationally-themed restaurant in the old Dar Maghreb space in Hollywood, the food and cocktail communities were equally abuzz. Becerra planned a globally-inspired menu that played on some of the world's greatest street foods from Southeast Asia, India, Lebanon, and Northwest African. And the Cox and Goldman complimented that cooking with a unique cocktail program at Acabar that features the duo's dynamic drinks.
This isn't the first time Cox and Goldman have worked together. Their Soigné Group also did the drinks over at Circa in Manhattan Beach. And Cox, of course, is known for crafting the menus at Sotto, Picca, Rivera, and Bestia.
Their cocktail menu takes drinkers on a journey through the art form's history, starting with old school punches and ending with an ode to one of the country's finest craft cocktail bars, Milk & Honey.
One of the drinks on the menu is the Sherry Cobbler. It's origins stem from Harry Johnson's New And Improved Bartender's Manual, which was written 1882. The cocktail at Acabar isn't quite as cheap as it was back then; it costs $14. But you can also make it on your own. Here's how it's done.
Sherry Cobbler
Ingredients:
2 oz Dry Amontillado Sherry
1/2 oz cane syrup
Fresh fruit and mint
Method:
Dry shake the ingredients in a Boston shaker. Strain into cup, ideally a metal one if you have it because they chill nicely. Then top with crushed ice and swizzle. Put your straw in. Mound more crushed ice on top. Ornately garnish with mint and fruits, sip, and cool off.
