Sherry Cobbler
Sherry on ice, Victorian style.
Two oxidative sherries shaken with sugar and citrus wheels, then poured over a mound of crushed ice. Light, dry and refreshing, it is sipped through a straw and crowned with fresh fruit.
- IBA · New Era
- Aperitif
- Shaken
- Glass
- Julep cup
- Method
- Shaken
- Strength
- Light
- Time
- 4 min
- Difficulty
- Medium
- Ice
- Crushed
Ingredients
Measures for 1 serving
-
Amontillado sherry
45 ml
-
Palo Cortado sherry
45 ml
-
Sugar
1 tsp
-
Orange
½ slice
-
Lemon
½ slice
Garnish
- Fresh berries
- Orange slice
- Lemon slice
- Straws
Proportions
How to make
- Fill a julep cup with crushed ice.
- Pour the Amontillado sherry into the shaker.
- Add the Palo Cortado sherry.
- Add the sugar.
- Add two quarter orange wheels.
- Add two quarter lemon wheels.
- Shake with ice until well chilled.
- Strain over the crushed ice.
- Garnish with berries and orange and lemon quarters.
- Serve with straws.
The story
Origins
DocumentedOrigin attested by written sources of the time.
The Sherry Cobbler is one of the great American drinks of the nineteenth century, emerging in the 1830s alongside the ice trade. Historian David Wondrich found its earliest known mention in the 1838 diary of Katherine Jane Ellice. Charles Dickens made it famous in Martin Chuzzlewit (1843-44), and Jerry Thomas included it in his 1862 Bar-Tender's Guide, calling it an American invention. At the 1867 Paris Exposition the American bar served it in great quantities. The Cobbler is also credited with popularising the drinking straw, essential for sipping through crushed ice. After Prohibition it faded, until its recent revival. No inventor is known.
Taste profile
- Fresh
- 4 out of 5
- Fruity
- 3 out of 5
- Dry
- 3 out of 5
- Sweet
- 2 out of 5
- Citrus
- 2 out of 5
