The Sherry Cobbler is an American invention that dates back to the 1800s and has given rise to several variations.
The Cobbler cocktail is said to have originated sometime in the early 1800s and features in Jerry Thomas’ Bartenders Guide: How To Mix Drinks A Bon Vivant’s Companion 1862 reprint. The simple drink consisting of alcohol, sugar and fruit served over crushed ice and sipped through a straw is thought to have derived its name from the pebbled or small cobbles of ice used at the time.
The recipe for the Sherry Cobbler consists of amontillado sherry, sugar and orange slices muddled and shaken with ice. Amontillado sherry lends a medium dry note with a delicious nuttiness on the finish.
Cobblers are usually served over crushed ice and sipped through a straw. For photography purposes, in lieu of crushed ice, mini ice cubes made using these mini ice cube trays were used to delay dilution. With sustainability in mind, a stainless steel straw is used.
The Sherry Cobbler makes a delicious and refreshing low ABV cocktail, one that can also be enjoyed as an aperitif, served with brunch or sipped on hot summer afternoons.
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Sherry Cobbler Recipe
- 90 ml amontillado sherry
- 15 ml simple syrup OR 1 tablespoon of white granulated sugar
- 2-3 orange slices
- crushed ice
Garnish: orange segment, mint sprig, seasonal berries, straw
Muddle the orange slices with syrup or sugar in a cocktail shaker. Add sherry, ice and shake vigorously until cold. Strain into a highball or tall glass filled with crushed ice. Garnish with an orange segment, mint sprig, seasonal berries and a straw.
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