Sherry Cobbler

Taste

Three ounces of amontillado and two barspoons of sugar, shaken until the sugar is gone, then poured over a highball packed with ice. Nutty, dry sherry with just enough sugar to taste like fruit, and very cold. The orange goes in over the top and the mint sits under your nose. Low proof and made for a hot afternoon.

History

David Wondrich found the earliest Cobbler in the 1838 diary of Katherine Jane Ellice, who met it travelling in the United States. Dickens has Martin Chuzzlewit drink one through a straw in 1844, and it was the drink that carried the American bar abroad through the second half of the century. Jerry Thomas prints it in 1862: two wine glasses of sherry, a tablespoonful of sugar, two or three slices of orange, shaken, served on shaved ice with berries on top. This menu pours three ounces of sherry and two barspoons of sugar, shaken, over ice in a highball, orange and mint.

• Difford's Guide, Sherry Cobbler
• Difford's Guide, Cobblers

Same shape, other bottles

The Vermouth family, with the bottle that changed.

• Diplomatdry vermouth and sweet vermouth for sherry
• Bamboowith dry vermouth
• Coronation No. 1with dry vermouth and maraschino liqueur
• Duplexsweet vermouth and dry vermouth for sherry
• Vermouth Panachésweet vermouth and dry vermouth for sherry
• Adoniswith sweet vermouth