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Things behind the bar at Dallas’ favorite (and seemingly only) French-Mexican restaurant, Madrina, are getting a bit of a refresh. Every Friday, new bar manager Robbie Call will work with the kitchen to create a cocktail to pair with a menu item. Each cocktail will be offered through the following Thursday.
Make sure to try this week’s featured cocktail, the Tea Rose Cobbler, which is their take on a sherry cobbler featuring apple jam that’s also used in the bone marrow starter. Stop in during happy hour (when all cocktails and appetizers are half price) or take a crack at it at home.
Tea Rose Cobbler
1.5 oz. Lustau Brandy de Jerez
0.75 oz. House-made apple jam
0.75 oz. Lemon juice
0.25 oz Demerara
0.25 oz Allspice Dram
1 each Blackberry/Strawberry/Apple Quarter/Star Anise
Zinfandel float
Muddle fruit and apple jam in a shaker, then add all ingredients except zinfandel. Shake until combined. Pour over ice in a large wine glass, float zinfandel on top, then garnish with fruit.
MADRINA, 4216 Oak Lawn Ave.
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