Sherry Cobbler
sherry, sugar, ice (generally shaken with, and garnished with fruit)
One of the most popular drinks of the 19th Century (by 1838), and second only to the julep for the popularization of iced drinks.
Shown, above, is the entire 47th page of Jerry Thomas’ 1862 book, where the Cobbler, and foremost the Sherry Cobbler, receives a more lavish treatment than most recipes in his book, reflecting the drink’s importance. You can make a Sherry Cobbler with any dry sherry, but a richer style like amontillado or oloroso is recommended.
Sherry Cobbler
Shake with crushed:
- 3 oz amontillado or oloroso sherry
- 1 tsp superfine sugar
- 2–3 slices of orange
Pour into a bar glass.
Garnish with more orange slices and berries.
Serve with a straw.
Oxford Companion to Spirits and Cocktails, p. 637–8; barware icons courtesy of Haus Alpenz