Sherry Cobbler

The Sherry Cobbler came on the scene in 1838 and in a matter of years it was known across the United States and was poised to take over the world. A simple mixture of sherry, sugar, and citrus shaken with ice, served over ice with a straw, and garnished with abandon. For this recipe, I stuck to the classic orange and lemon, pineapple syrup (inspired by an 1880s Harry Johnson spec) and a blend of oloroso and PX sherries.

INGREDIENTS

1-2 orange wedge(s)
2 lemon wedges
Heaping ¼ oz. pineapple syrup
2¼ oz. oloroso sherry
¾ oz. Pedro Ximénez sherry

Garnish: orange and lemon wheel(s), pineapple, mint, powdered sugar

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ABV LEVEL

Muddle lemon and orange wedges with pineapple syrup in the bottom of a cocktail shaker. Add sherries and fill shaker two-thirds full with ice and seal. Shake for 12 seconds. Double strain into a Collins or tall footed glass and fill with crushed or pebble ice. Tuck in mint, citrus wheels, and pineapple, and add a straw. Mound more crushed or pebble ice and sprinkle with powdered sugar.