Byrrh-y Cobbler

Muddle the blackberry and half strawberry in a mixing tin.

Add the gin, Byrrh, freshly squeezed lemon juice, and simple syrup to the tin.

Add ice and shake vigorously until the mixture is well-chilled and diluted.

Strain the cocktail into an Double Old Fashioned Glass filled with pebble or cracked ice.

Dash Peychaud's bitters over the top, then float the port gently.

Garnish with a mint sprig and a skewer holding a blackberry and half a strawberry. Insert a short straw for serving.

Serve the strained cocktail over fresh ice in the double old fashioned glass.