Star Serves: Cafe Monico Cobbler

Location: England

rinquinquin-bottle-shotIn the first edition of Star Serves by Imbibe, we shine a light on some of the fantastic bartending talent in the UK and the drinks being created. We asked a range of brands to work with a bartender to develop a bespoke seasonal serve, hoping that the drinks featured here will give you inspiration for your own cocktail list and help you to add a seasonal twist to your drinks offer.

Whether you recreate some of the drinks on these pages or devise a seasonal serve of your own, we’d love to know what recipes you’re working on. So share your ideas and pictures with us on Twitter@imbibeUK or on And check out the entire Star Serves booklet online.

Bartender: Linas Valnickas

cafe-monico_109‘With the recent rise in popularity of vermouths and aperitifs, we were looking for the most uniquely flavoured ingredients,’ says Linas Valnickas. ‘The main components of this drink can’t be mistaken for any other products. Indeed, the floral gin notes complement the combination of the fruity, spicy French aperitifs; and the vermouth sweetens the cocktail while also adding to its floral notes.’

The slice of peach really complements the peach flavours in the Rinquinquin, too. ‘People are definitely after fruitier flavours and lower-alcohol drinks,’ declares Valnickas. ‘I think the Cobbler style is particularly fresh, too – you can enjoy it for longer, super-chilled as it is in that julep tin. And with that granola – homemade by our pastry chef – and the piece of fruit on top, it could also be a good breakfast drink. I think the Queen would like this Cobbler – after all, her favourite drink is Dubonnet and gin. This is Jordan Griffin’s drink, actually. Jordan and I worked together at Cafe Monico when it first opened, but he has since moved to Berlin.’

Emporia Brands, 01483 458700

Photography: Steve Ryan




Glass: Julep tin
Garnish: Peach slice
and granola flapjack
Method: Build in Julep tin over
crushed ice, swizzle, then top with
more crushed ice and garnish.

30ml Rinquinquin
25ml Hendrick’s Gin
20ml lemon juice
15ml sugar syrup
10ml Dubonnet

About Author

Imbibe Editorial

With a core team that includes Chris Losh, Miranda Fitzgerald, Laura Foster, Holly Motion and Isabella Sullivan, plus an impressive roster of columnist bartenders, sommeliers and specialist journalists, Imbibe collectively boasts hundreds of years of on-trade drinks industry experience and knowledge.

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