Sherry Cobbler

The cobbler was the king of cocktails in mid-19th century America. And sherry was its most common base. A cobbler is fortified wine shaken with sugar and citrus, strained over ice, and garnished with fruit. It’s got a lot in common with the sangaree, an even older drink and the grandmother of modern-day sangria. It’s icy-cold, pleasantly winey, and a little fruity-sweet - just the thing for a hot day.

Straws came into use because of the cobbler and other ice-cold drinks of its day. Not only did the straw make drinking more convenient but it also protected those with sensitive teeth (nearly everyone) at a time when dentistry was not especially advanced or widespread. Before ice became commonplace drinks were served room temperature or hot.

3 orange slices
½ oz simple syrup
3½ oz of sherry
ice

Garnish:
orange or lemon slice
berries or currants

Put orange slices and simple syrup into your cocktail shaker and muddle gently.

Pour in sherry and fill with ice. Seal shaker and shake hard for 12 seconds.

Strain into a Collins or highball glass over fresh ice (crushed, if you have it!) and garnish with an orange or lemon slice and some berries, currants, or any fruit that looks pleasing.

Makes 1 cocktail.