Sherry Cobbler
Shake ∙ 3 min ∙ 11.4% ABV ∙
The Sherry Cobbler is a chilled sherry cocktail of Amontillado and Palo Cortado sherry shaken with sugar and citrus, then strained over crushed ice. Nutty Amontillado depth meets bright lemon-orange citrus, with a light sugared sweetness and a cold, slushy texture from the crushed ice.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Amontillado sherry 45 mlPalo Cortado sherry 45 mlPowdered sugar 2 bspFresh lemon 1 pcOrange 1 pc
- Strain into the julep cocktail cup filled with crushed ice
- Garnish with a seasonal berry, an orange slice and a lemon slice
Tips
- Pre-chill the glass before straining so the crushed ice doesn't melt and dilute the drink on contact.
- Shake hard and long enough to fully dissolve the powdered sugar — undissolved sugar sinks and leaves the last sip too sweet.
History
The Sherry Cobbler is an American drink whose exact origin is undocumented, but it is believed to have emerged in the United States sometime in the 1820s or 1830s. The earliest known written mention appears in an 1838 diary kept by Katherine Jane Ellice, a Canadian traveler who encountered the drink while touring resorts in upstate New York; cocktail historian David Wondrich is credited with uncovering this reference. The name "cobbler" is thought to refer to the cobbles of crushed ice used to fill the glass, a novelty made possible as ice became more widely available in America starting in the 1830s.
The drink gained wider, international recognition after Charles Dickens featured it in his novel The Life and Adventures of Martin Chuzzlewit, introducing British readers to the American fashion of sipping a chilled drink through a straw. By the 1840s the Sherry Cobbler had overtaken the Mint Julep as the dominant drink in American taverns, and it remained one of the most popular mixed drinks in the United States and abroad through the mid-to-late 19th century. Bartender Jerry Thomas included a recipe for it in his 1862 guide, The Bar-Tender's Guide, cementing its place among the era's essential cocktails.
FAQ
What makes a cobbler cocktail?
A cobbler is a style built on a base spirit or wine, sugar, and fruit, served over crushed ice in a way that lets the ice itself chill and slightly dilute the drink as it sits. The Sherry Cobbler follows that pattern with two sherries, sugar, and citrus, strained into crushed ice and garnished with fresh fruit rather than mixed with a spirit-forward base like whiskey or rum.
What is the alcohol content of a Sherry Cobbler?
This Sherry Cobbler is about 11.4% ABV, noticeably lighter than most spirit-based cocktails since it is built on sherry rather than a distilled spirit. The crushed ice it's served over continues to soften the drink further as it melts, making it an easy, low-proof sipper.
How do you make a Sherry Cobbler?
Shake Amontillado and Palo Cortado sherry with powdered sugar, lemon, and orange over ice, then strain into a pre-chilled julep glass packed with crushed ice. Garnish with a seasonal berry, an orange slice, and a lemon slice. The result is a cold, lightly sweet, citrus-forward drink built entirely on sherry rather than a distilled spirit.
What glass is a Sherry Cobbler served in?
A julep glass, filled with crushed ice. The drink is strained into the ice-packed glass rather than poured over a few cubes, which is what gives the Sherry Cobbler its characteristic slushy, well-chilled texture.
