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How To Mix the Sherry Cobbler | Three Ways

Have you ever wondered how some cocktails were mixed almost 200 years ago? In this new “Old vs New” segment of Cocktail Time, I mixed Sherry Cobblers, three ways. The first is from the 'How To Mix Drinks or The Bon-Vivant's Companion' by Jerry Thomas 1862 edition, the next one was from his 1887 edition and the last one is a modern version. With the help from 'Imbibe!' by David Wondrich it’s possible to know what ingredients and in which quantities were used back then and I have to say that preparing a cocktail in an old-fashioned way was super fun! Sherry Cobbler is a staple American cocktail and I had to start this new segment with this cocktail. It’s easy to make and it tastes and looks delicious!

Sherry Cobbler (1862)

● 2 wine-glasses of sherry

● 1 table-spoonfull of sugar

● 2 or 3 slices of orange

Fill a tumbler with shaved ice, shake well, and ornament with berries in season. Place a straw as represented in the wood-cut

Sherry Cobbler (1887)

● 1 table-spoonfull of fine white sugar

● 1 slice of orange, cut into quarters

● 2 small pieces of pineapple

Fill the glass nearly full of shaved ice, then fill it up with sherry wine. Shake up, ornament the top with berries in season, and serve with a straw.

Sherry Cobbler modern version

● 90ml (3oz) of sherry

● 22,5ml (0.75 oz) Raspberry syrup

● 1 wedge of orange

Shake everything in a cobbler shaker and strain in a wine glass or goblet filled with crushed ice. Add a straw and garnish with raspberries, mint and sprinkle with powdered sugar.

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