Cobble Hill

This contemporary classic hails from Milk and Honey in NYC. Created by Sam Ross around 2009, it was originally designed as a rye forward cocktail.

The talented Mr. Ross describes the drink as a ‘summertime Manhattan’, but I think he’s selling his creation short – it’s delicious all year round.

My twist on this is going beach balls to the wall and crank up the summertime sentiment with the addition of fresh citrus and soda.

I’ve incorporated the fundamental flavours of a Cobble Hill into a longer and lighter version by switching out the rye in favour of Johnnie Walker Red Label’s zesty notes.

Packed with cinnamon and spices, there’s enough body to support Montenegro but not dominate. The late arrival of cucumber adds a crisp balance to the final outcome. Every ingredient should bring something to the party. If it doesn’t, don’t invite it.

Cobble Hill


  • 45ml

    Johnnie Walker Red Label

  • 22.5ml


  • 15ml

    Lemon juice

  • 15ml

    Simple syrup

  • 3

    Cucumber slices

  • 100ml

    Soda water

0 units of alcohol per serve


  • 1


  • 1


  • 1

    Tall glass

  • 1




  • Method
    • Muddle the cucumber, add all other ingredients except for soda and give it a vigorous shake.
    • Fill a tall glass with ice and add 100ml soda.
    • Fine strain over the ice and soda (this will incorporate it nicely rather than having a cocktail with a bunch of soda floating on top).
    • Garnish with a cucumber slice.

    (Alcohol content per serve 18.4g)