Cardiff Cocktails

By Mark Holmes

Sherry Cobbler


It’s mixology monday again and this month it’s being hosted by Jordan Devereaux over at the excellent Chemistry of the Cocktail. He has set the task of using fortified wines such as sherry, port, maderia etc (but not infusions such as vermouths and quinquinas). As Jordan explains over on his announcement post fortified wines have been around for hundreds of years, so I felt it was suitable to choose a drink which predates the cocktail, a drink that was the pinnacle of drinking fashion and one which Harry Johnson called ‘without doubt the most popular drink in the country’ in his 1888 classic Bartender’s Manual…The Sherry Cobbler.

This drink I find fasinating due to that fact it was one of the first drinks to utalise ice, and the small cobbles of ice are most likly the reasoning behind the name. The Cobbler also brought around the necessity of two more new inventions, the straw, and the cobbler shaker (similar to todays more fashionable boston shaker). 

Drinks writer/drinks historian David Wondrich explains in Imbibe! that the first documenation of the Sherry Cobbler he has come across dates from 1838, and in 1840 a New York weeky calls it “the greatest ‘liquorary’ invention of the day”.

So here it is, a drink with so much influence on the current cocktail world and one which we so rarely hear about (this recipe is adapted from Jerry Thomas’ 1862 How to Mix drinks, or the Bon Vivants Companion)

Sherry Cobbler

  • 4oz Amontillado sherry
  • 1.5 Teaspoon of fine sugar
  • 2 slices or orange
  • 2 raspberries

muddle the flesh of the oranges with the raspberries and sugar, adding a litle water to dissolve. Add the sherry and crushed ice, shake and pour unstrained into a large bar glass. Garnish with a couple fresh orange slices and straws.

  • 20 January 2013
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