Sherry Cobbler
A Victorian thirst-quencher: dry sherry, sugar and crushed ice, dressed with citrus and berries.
The Sherry Cobbler emerged in the 1830s and by the end of that decade had overtaken the Mint Julep as America’s favourite tavern drink. David Wondrich traced the earliest known reference to the 1838 diary of Katherine Jane Ellice, who discovered it while touring upstate New York resorts. Served over crushed ice with a straw, it helped popularise both; Jerry Thomas included it in his 1862 Bar-Tender’s Guide and it drew crowds to American bars at the 1867 Paris Exposition.
Ingredients
- Amontillado sherry90 ml
- Simple syrup15 ml
- Orange wheel1
- Berriesto garnish
- Crushed iceto fill
Method
Build the sherry and syrup in a goblet, fill with crushed ice and stir until chilled. Top with more ice, an orange wheel, a few berries and a straw.
Goblet · crushed ice · orange and berries · straw