Sherry-Tomato Cobbler

Name: Sherry-Tomato Cobbler
Yield: 1 drink
Ingredients: 2 (½-inch-thick) slices of ripe heirloom tomato; ¼ medium lemon; ½ ounce tomato simple syrup (see Tip); 2½ ounces dry amontillado sherry; Ice, plus more crushed ice, for serving; Cherry tomatoes, for garnish, if desired

By Rebekah Peppler

Updated August 18, 2025

David Malosh for The New York Times. Food Stylist: Barrett Washburne.

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Total Time: 25 minutes, plus cooling
Prep Time: 5 minutes, plus cooling
Cook Time: 20 minutes, plus cooling
Rating: 4(6)
Comments: Read comments

Muddled fresh tomatoes and sweet-savory tomato simple syrup create layers of flavor in this summery take on a classic sherry cobbler, and a dry, nutty amontillado sherry adds even more complexity. To make the crushed ice at home, simply add standard ice cubes to a bag, wrap in a towel and crush with a rolling pin.

Featured in: Put a Tomato in Your Martini

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Ingredients

Yield:1 drink

2 (½-inch-thick) slices of ripe heirloom tomato
¼ medium lemon
½ ounce tomato simple syrup (see Tip)
2½ ounces dry amontillado sherry
Ice, plus more crushed ice, for serving
Cherry tomatoes, for garnish, if desired

Ingredient Substitution Guide

Preparation

Step 1
In a cocktail shaker, muddle together the tomato slices, lemon and tomato simple syrup. Add the sherry and ice cubes. Cover and shake vigorously.
Step 2
Strain through a fine-mesh sieve into a chilled highball or Collins glass and top with enough crushed ice so that it mounds above the rim. Garnish with the cherry tomatoes and serve with a straw.

Tip

Roughly chop ½ large heirloom tomato, and add to a saucepan along with ½ cup sugar and ½ teaspoon flaky salt. Muddle until the tomatoes are fully smashed and the sugar and salt start to dissolve. Add ¼ cup water, stir to combine, then bring to a simmer over medium-high heat. Lower the heat and continue to just barely simmer for 10 minutes, stirring occasionally. Cool completely, then strain through a fine-mesh sieve, pressing on the solids to release all the liquid. Discard the solids. Refrigerate syrup in a tightly covered container for up to 1 week.