From the mid-to late 19th century, the Sherry Cobbler was one of the most popular cocktails in America. It also made using a straw cool. This lost classic is making a comeback around Seattle. (Check out our story here.) It also happens to be very easy to make at your place.
Below is the recipe from Bellocq in New Orleans, the bar that helped make the Sherry Cobbler trendy two years ago. I always stop by Bellocq for a cobbler or three every summer when I’m in New Orleans. Once I saw how cheap and easy it was to make, it became one of my go-to drinks at home.
It’s easy because sherry has such “a complex, nutty characteristic” that you don’t need to add much to it,” said Kirk Estopinal, bartender and co-owner of Bellocq.
His tips below:
– Pack the ice like a snow cone. Be generous. “You don’t want it (the drink) to water down too quickly. If you did that with gin, you wouldn’t taste it that much. But sherry is so robust. It has so much flavors. It has such an intensity.”
-Use superfine sugar, but you can also just stir together one part sugar, one part cold water then add. He doesn’t like to heat up the simple syrup.
-He prefers Amontillado sherry for this cocktail because “it’s the middle ground of sherry – acidity and nutty flavors in balance.”
3 oz amontillado sherry
3 quarter wheels* of orange
3 quarter wheels* of lemon
1 teaspoon of superfine sugar.
Shake briskly with ice and strain into a Julep glass or Delmonico filled with small pellets of ice.
Decorate with fresh fruit.
* ( three 1/4 of a wheel piece)
The Spanish Table at Pike Place has a large selection of sherries.
Also, here’s an easy how-to video from the cocktail historian David Wondrich. You can bone up on the cobbler history here and throw out all sorts of useless facts while making it in the kitchen for your Mad Men party.