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Sherry-Quina Cobbler

This lip-smacking punch recipe by craft bartender Tom Richter yields approximately 25 drinks, so it can be made ahead of time and allow bar service to move faster.

Photography: Bryan Gardner

Source: Martha Stewart Weddings, Fall 2015


  • 2 bottles amontillado sherry
  • 2 bottles Tomr's Tonic (200 ml)
  • 10 ounces orgeat syrup
  • 10 ounces lemon juice
  • 20 ounces fruit puree, such as strawberry, cherry, and kiwi
  • Berries and citrus slices, for garnish


  1. Combine all ingredients in a punch bowl; keep chilled with one large chunk of ice and float fruit on top.
  2. Serve over crushed ice.

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