The best reward for walloping a bag of ice is this drink—it’s like a grown-up snow cone.
- 1 orange wheel, plus ½ wheel for serving
- 1 lemon wheel, plus ½ wheel for serving
- 3 ounces dry amontillado Sherry
- Mint sprigs and a raspberry (for serving)
Muddle 1 orange wheel, 1 lemon wheel, and simple syrup in a pint glass. Add Sherry and pour into a cocktail shaker filled with ice cubes. Cover; shake vigorously until outside is frosty, about 30 seconds.
Strain into a highball glass filled with crushed ice. Add more crushed ice, packing into glass and mounding above rim. Garnish with mint, raspberry, ½ orange wheel, and ½ lemon wheel.
Sherry Cobbler Recipe
Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers!
Things usually slow down during late summer. It seems like everyone's on vacation--at least mentally, if not physically. At this point in the season, the powerful, refreshing mojitos and juleps may be growing old, but it's too soon to start breaking out autumn's comforting brown-spirit drinks. Right now, go for something gentle and quiet, a sort of liquid hammock that's comfortable in the glass and not caught up on priming you for a party. This time of year is made for the Sherry Cobbler.
This gentle cooler is as old as the transcontinental railroad (if not older) and quite easy to make. A simple combination of good dry sherry--think of the rich nuttiness of amontillado or oloroso--touched with a little sugar and citrus, then stretched out with ice and adorned with late summer fruits. Lower in alcohol than the average cocktail, the sherry cobbler is something you can enjoy at your leisure without it taking over the evening.
Cut a slice of orange about an 1/8 inch thick, the slice that in half. Shake the sherry* and other ingredients well with cracked ice, then pour unstrained into a tall glass, throw a couple of raspberries or what-have-you on top, and shove in a straw. The variations on the Cobbler are legion: Modern bar czar Dale DeGroff suggests lightly muddling the orange slice before you shake it up with the ice. Yes. Some authorities prescribe the addition of a teaspoon of pineapple syrup or a couple chunks of the fresh fruit. Maybe. Others add a teaspoon or so of fruit liqueur -- Grand Marnier, Maraschino, like that. Also maybe. Still others -- well, since they're all noes, we're not even gonna bother. Oh -- you can also make 'em with whiskey.
* Either the dry fino or the slightly sweeter and mellower Amontillado.
The Wondrich Take:
"America is fertile in mixtures: what do we not owe her? Sherry Cobbler, Gin Sling, Cocktail, Mint Julep, Brandy Smash, Sudden Death, Eye Openers." So wrote Charles Reade, the Victorian novelist, in 1863. If he were writing today, of course, the list would be rather different. Cosmopolitan, Blow Job, Cum in a Hot Tub, Screaming Orgasm -- like that. Insert your own pointed observation on the decline of public morality in America. At least, if past performance is any guarantee of future results, we can be fairly certain that our mixological indiscretions won't live on to embarrass us. Reade's list represented the state of the art of mixed drinking in his day. What survives? The Julep (once a year anyway), and "Cocktail" -- by which Reade means something much like the Old-Fashioned (although not one bar in twenty can make a proper one anymore). But for the "Sudden Death," alas, not even a recipe remains,* and the others exist only in the fragile, age-browned pages of old bar books.
If someone had waved Reade's little list under the nose of the average drinking man of 1863 and made him choose one drink to survive the test of time, odds are heavy he would've gone for the Sherry Cobbler. It was, pioneer mixologist Harry Johnson observed in 1882, "without doubt the most popular beverage in the country, with ladies as well as with gentlemen." And not just this country, either -- "the sublimity of the sherry cobbler" as one old Virginian called it, was a worldwide hit. In 1855, a traveler through Panama pokes his head into "a drinking saloon," only to find "the sallow bar-keeper. concocting a Sherry-Cobbler for a fever-stricken Yankee." In 1862, it's a gang of Aussies piping 'em into a visiting English cricket team. And in 1867, if the French judges at the Exposition Universelle de Paris deemed our Hudson River School paintings worth but a single medal, and that of the second class, the French crowd lined up at the Exposition's American Bar held different views regarding our Sherry Cobblers: They were going through 500 bottles of sherry a day.
All well and good, but what exactly is this thing? Nothing but sherry, sugar, a lot of ice, a bit of fruit (a slice or two of orange muddled in with the ice and a few berries on top) and a straw. The straw is key. As the Grand Island Times (that's in Nebraska) pointed out in 1873, "a straw is a very useful article -- when one end is bathed in a Sherry Cobbler." But not only was it useful, it was also something much more important. It was new. Now, we've never seen a definitive history of the drinking straw, but from what we've been able to gather, the Sherry Cobbler was the killer app that brought it into common use. (It did the same, we understand, for the cocktail shaker.) When Mr. Tapley builds one for Dickens's Martin Chuzzlewit, "plunging a reed into the mixture . and signifying by an expressive gesture that it was to be pumped up through that agency by the enraptured drinker," poor Martin's astonished. They didn't do that sort of thing in Europe. Leave it to those mad, ingenious Yanks.
As for Mr. Chuzzlewit: "Martin took the glass with an astonished look applied his lips to the reed and cast up his eyes once in ecstasy." While we wouldn't go that far, we'd certainly rather have a Sherry Cobbler than not. In the days before air-conditioning and central heating, it was a hot-weather tipple. But something this tasty, mellow, and, well, gentle has its uses any time of year. (That last characteristic, by the way, is doubtless why it didn't survive Prohibition: If you're paying through the nose for bottle goods, you're going to want them as concentrated as possible.)
11 Sherry Cobbler Recipes To TryBurnt Orange Sherry Cobbler . | Photo by Jordan Chesbrough. Dunmore Cobbler. | Photo by Carolyn Fong. Ernesto's Cobbler. | Photo by Rachel Vanni. Forgery's Gran Cobbler. | Photo by Emma Janzen. Meyer's Cobbler. | Courtesy of Compère Lapin. No Vermouth in Duluth. | Photo by Tyler Zielinski. Pretty Ricky Cobbler. | Photo by Emma Janzen. Roosevelt Room Sherry Cobbler. | Photo by Eric Medsker. Spanish Shoemaker Cobbler. | Photo by Nickellac Photography. Sweet Liberty's Sherry Cobbler. | Photo Courtesy of Sweet Liberty. Trinidad Cobbler. | Photo by Nick Murway.
Versatile and easy-drinking, the Sherry Cobbler remains as beloved today as it was more than a century ago. In his 1888 Bartender&rsquos Manual, Harry Johnson noted the cocktail was &ldquowithout doubt the most popular beverage in the country,&rdquo and Charles Dickens famously name-checked the drink in The Life and Adventures of Martin Chuzzlewit. This enduring popularity is due in part to the formula&rsquos simplicity&mdashsherry, sugar, and seasonal fresh fruit&mdashwhich invites creative interpretation. Here are 11 Sherry Cobbler recipes to take for a spin.
Burnt Orange Sherry Cobbler
A sherry cobbler that gets an extra boost of Japanese whisky.
This recipe bursts with nutty sherry, peaty Scotch and bright lemon and pineapple.
A riot of citrus puts a bright spin on the classic.
Forgery&rsquos Gran Cobbler
Sweet Vermouth steps in for sherry in this absinthe-kissed cobbler.
Flush with fresh fruit and anchored with boozy rum and sherry.
No Vermouth in Duluth
Fresh lime juice and pineapple syrup brighten this riff from Porchlight.
Pretty Ricky Cobbler
The sherry cobbler a little boozier with a dose of aged rum.
Roosevelt Room Sherry Cobbler
A blend of sherries create a complex base.
Spanish Shoemaker Cobbler
This lush sherry cobbler recipe has an underlying spice flavor thanks to cinnamon and pecan liqueur.
Sweet Liberty&rsquos Sherry Cobbler
Elderflower liqueur and honey complement the dryness of fino sherry.
This version marries nutty sherry with tropical juices, a tinge of cinnamon-pineapple syrup and a healthy dose of bitters.
To make the golden sugar syrup place a saucepan on a low heat. Pour in 2 cupfuls of golden caster sugar, then 1 cupful of fresh water. Stir until the sugar is completely dissolved. As soon as it is dissolved, remove the syrup from the heat and allow it to cool - on no account allow it to boil. Once cooled decant into a jar or bottle and it should keep for six weeks or so - do give it a little taste before you add it to your spirits if you're in doubt.
For a more winter-friendly cobbler, swap the lemon and pineapple for half to two-thirds of a fig, cut into thin slices, and a heaped teaspoon of pomegranate seeds. Finish with a sprig of mint.
Shake up the fruits, sherry and sugar syrup with plenty of crushed ice.
Pour unstrained into a tall glass, ice and all. Imbibe through a straw, which was said to have been invented for the cobbler.
Sherry Cobblers: The Ultimate Summertime Cocktails
Dave Wondrich, the most respected cocktail authority on the planet, once called the sherry cobbler “the air conditioning of the 19th-century” — and we’ve never forgotten it. In its simplest form, the cobbler is nothing but sherry, sugar, a little fruit, and tons of ice. Since sherry is so low-proof, just a little boozier than wine, it’s possible to drink these ice-cold drinks all day. And in an era long before frozen strawberry daiquiris, drinkers of the era knew just as well as we did that fruit + booze + crushed ice is as refreshing as it gets.
Though it’s hard to imagine now, ice was in short supply in the 19th century, and straws almost unheard of. It was, in fact, the sherry cobbler that popularized the straw, and Americans have loved it ever since. So this summer, salute history with a genuine sherry cobbler. We promise you’ll find it just as thirst-quenching and irresistible as our forefathers did.
Here’s the absolute key to a great cobbler: Cobbled ice, also known as nugget ice or pellet ice. Crushed ice can work here, but it’ll melt more quickly. The whole idea of a cobbler is that you can nurse one, sipping slowly as the drink stays ice-cold but doesn’t immediately get watered-down.
Our favorite new home-bartending toy this summer, by leaps and bounds, is the Opal Nugget Ice Machine — a countertop ice maker that was popular enough to raise over $2.7 million in funding on Indiegogo. It’s compact, super-simple to set up, and can crank out a pound of ice within an hour. And it’s perfect ice—the chewy, crunchable little pellets you get in the best fountain sodas. It’s an obvious indulgence, but we can’t get enough.
4 Cobbler Twists to Try Right Now
The Cobbler is a shaken cocktail that has been around since the 1820s or ’30s. The classic template for the drink is a mix of any spirit or wine with sugar, seasonal fruit, an herb and crushed ice. It’s refreshing yet simple and balanced. In its heyday, it was one of the most popular tipples of the time, but it lost its appeal during Prohibition as cocktails, especially those with a lower alcohol content, became less common. Now, contemporary cocktail bartenders have rekindled the flame of this historic cocktail, which has given way to a plethora of variations.
The key source of acid in this cocktail to balance the sugar comes from the wine or sherry generally used as the base, but many bartenders tend to also add citrus juice to their Cobblers, although this isn’t technically part of the traditional formula. The orange wedges of the early decades of the 1800s that were used to garnish the Cobbler were more bitter than the ones available today, so some bartenders believe more acidity is needed to appease the modern palate. But really, most of the drink’s acidity should come from the wine base, or a cocktail shrub, instead of citrus.
To make the best Cobbler possible, using quality crushed or nugget ice is essential, then the rest of the ingredients easily fall into place. These are a few Cobbler recipes to allow you better understand this historic category of cocktails and set you on your way to developing variations of your own.
Feeling v proud of my Spanish accent in this video….
My favorite book on the subject, SHERRY: https://www.amazon.com/Sherry-Modern-Best-Kept-Cocktails-Recipes/dp/160774581X.
Sherry cobbler recipe: http://punchdrink.com/recipes/sherry-cobbler/.
Valdespino Inocente Fino Sherry: https://www.klwines.com/p/i?i=1054936.
Some other Sherry producers I love: Equipo Navazos (La Bota series), Lustau, Fernando de Castilla, and La Guita..
LET’S BE INTERNET FRIENDS!
ARE YOU SUBSCRIBED? http://www.youtube.com/subscription_center?add_user=thewhitneyachannel.
Hello friends! My name is Whitney. I’m a wine lady (and certified sommelier) living in Los Angeles. On the channel, I talk about wine, cocktails, entertaining, dating and style with a generous dose of funny. You can expect a new video every Tuesday!
Video taken from the channel: Whitney Adams
Menus & Tags
Be the first to review this recipe
You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.
© 2021 Condé Nast. All rights reserved.
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.