Sherry Cobbler
Victorian afternoon
A pre-Prohibition icon: a single sherry shaken with citrus and sugar, served over crushed ice. Light, fruity, and incredibly refreshing; this drink popularized the drinking straw. (The IBA spec pairs Amontillado with Palo Cortado; the standard cobbler uses one sherry.)
Ingredients
- 3 oz Amontillado Sherry
- 1 tsp Simple Syrup
- 2 slices Orange Slice
Method
Add the sherry, simple syrup, and orange slices to a shaker with ice. Shake briskly. Strain into a wine glass filled with crushed ice. Garnish with an orange slice, seasonal berries, and a mint sprig. Serve with a straw.
Emerged 1830s America; earliest documented reference 1838 diary (per David Wondrich research). Popularized internationally via Charles Dickens' *Martin Chuzzlewit* (1843–44) and formalized in Jerry Thomas' *The Bar-Tender's Guide* (1862). Per Difford's Guide #2895 and IBA New Era list. Notes: Pre-Prohibition popularity peaked mid-to-late 19th century; rarely resurfaced post-Prohibition.
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