“An interpretation of Tom Bullock’s of the Pendennis Club ‘Bizzy Izzy’. Cobblers were traditionally made with wine spirits and fruit syrups, which I’ve substituted with fresh fruit.” – Matt Bax
- 45 ml bourbon (see note)
- 15 ml tawny port
- 2 pineapple wedges
- 2 slices of lemon, plus extra to garnish
- 2 tsp brown sugar
- 2 pineapple fronds, to garnish
- 1Muddle bourbon, port, pineapple, lemon and sugar in a highball glass. Add crushed ice and churn thoroughly with a bar spoon.
- 2Garnish with lemon slices and pineapple fronds and serve.
Bax uses Maker’s Mark bourbon.