Classic Sherry Cobbler

At its most basic, the classic Sherry Cobbler is a simple combination of sherry, sugar and fruit. And yet, after just one sip you get the feeling you’re drinking in something so much more complex. The cobbler is thought to date to the mid-1800s, and Harry Johnson noted in his 1888 Bartender’s Manual that by then, it was “without doubt the most popular beverage in the country”—and the drink’s appeal has endured. “It’s simple, balanced and made with what’s arguably the most timeless ingredient ever—sherry,” notes Kirk Estopinal, former partner at the now-closed Bellocq, the New Orleans bar that was beloved for its berry-crowned cobblers. The cobbler is also utterly refreshing and as low-alcohol as cocktails come. But perhaps its most important mark on cocktail history, says Estopinal? “In one fell swoop, both ice and the straw make their first mainstream appearance in a cocktail, and that cocktail was none other than the Sherry Cobbler.”

3 oz. amontillado sherry
1 tsp. superfine sugar (or granulated)
½ wheel of orange
½ wheel of lemon

Tools: shaker, strainer
Glass: julep cup
Garnish: fresh berries, ¼ wheel each orange and lemon

Combine the sherry, sugar and 2 quarter wheels each of the orange and lemon in a shaker with ice and shake briskly. Strain into a julep cup filled with crushed ice, garnish and serve with a straw.

Adapted from the classic formula by Bellocq, New Orleans