I made a modified Juicebox Cobber based on the recipe from@punch_drink, the original recipe developed by Dan Greenbaum from Brooklyn. I named it Sonic because Kimberly told me she drives 30 minutes to Sonic to buy pebble ice!
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The traditional way to poach pears has been using mulled wine, but I decided to use Croft Reserve Tawny Port given its rich flavors. For this classic Julep, I used a split of Armagnac, pear brandy, and Croft Tawny Reserve—all grape based spirits!
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