The Autumn Cobbler cocktail.
Fall is the time for apple cobbler — and by apple cobbler, we mean a sparkling wine-based cocktail with hints of cinnamon and orange. The recipe was developed by Brooklyn mixologist Katie Stipe.
- 3 orange slices
- 1/2 Ounce simple syrup
- 2 Ounces dry Amontillado sherry
- 3 Ounces Jaillance Clairette de Die
- freshly grated cinnamon
- Cinnamon stick
How Well Do You Actually Know the Cobbler?
So ubiquitous was the cobbler during the 19th century that it launched its namesake three-piece shaker, ice and the straw into popular consciousness. And, despite falling out of favor during Prohibition, the likely American-born drink continues to find an audience some 150 years after its heyday by simply expanding on the classic, centuries-old template.
A mix of any spirit, sugar, crushed ice and fruit, the cobbler takes its name from the “cobbles” of ice over which it was traditionally built, which would’ve made it difficult to slurp on its own straight from the glass. The sherry-based version, quite possibly the first shaken drink, is most famously singled out in Charles Dickens’s The Life and Adventures of Martin Chuzzlewit , in which the main character reacts to his first cobbler—and its straw : “Martin took the glass with an astonished look applied his lips to the reed and cast up his eyes once in ecstasy. He paused no more until the goblet was drained to the last drop.” Both the drink and the straw, at the time, would’ve been considered very novel inventions indeed.
That the rise of the cobbler coincided with that of readily available ice in the 1830s is not insignificant, either: Their symbiotic relationship helped establish the primacy of the two items both stateside and across the Atlantic. In fact, in 1845, the Illustrated London News commented on the popularity of Massachusetts-harvested Wenham Lake ice, which was shipped to London in the latter half of the decade and was being used in the city’s taverns to make juleps, cobblers and other famous “American beverages of celebrity.” These drinks, as well as the ice itself, might “come into very general use,” the author suggests.
So how does a drink that spawned these central tenets of contemporary cocktail culture fall into relative obscurity? Blame it on low ABV drinks falling out of favor, as they did during Prohibition. But n ow, with the Noble Experiment so far in our rear view mirror, the American beverage of international celebrity is being rediscovered—as evidenced by the modern and worthy variations showcased here, alongside the classics.
There are plenty of bartenders who embrace the low-ABV nature of the original drink in their present-day riffs, like Dan Greenbaum, who builds on a base of amontillado in his Half Court Cobbler, adding Cynar for bitterness and honey in place of sugar or Greg Best, who stacks sweet PX Sherry with Cocchi Americano and savory dry vermouth for his Suppressor #1. But in this post-Prohibition era, don’t be surprised to see boozier takes on the classic: genever and Jamaican rum bump up the proof in drinks like the I am… I Said and Keep Your Dreams A Burnin’, while the Mexican Gentleman gets a double dose of sherry (both PX and manzanilla), plus tequila and mezcal.
As Jerry Thomas notes in How to Mix Drinks, the cobbler must appeal to both the eye and the palate, and the Champagne Cobbler does just that, sticking to the original drink’s fresh berry-topped blueprint while swapping in sparkling wine for sherry. The Bacchanalia fits that bill, too, with its layered sangria syrup and Lambrusco, plus an ounce of rye whiskey, for a drink that pays a spiritous tribute to the cobbler’s American heritage.
Invented in 1984 by bartender Dick Bradsell, the Bramble is a modern classic set somewhere in between a cobbler and a sling. With gin as the base spirit, it retains the fruity drinkability of its predecessor when combined with lemon juice, simple syrup and the often hard-to-find crème de mûre. Riffing on Bradsell’s drink, the Bramble (Fresh) skips the blackberry liqueur altogether but keeps the fresh berry garnish, while the It’s So Easy swaps out fresh berries for orange citrus. The Shady Lane, a wholly contemporary riff, adds in aromatic shiso leaves to balance the sweetness of blackberry-lime syrup, capping it all off with Lillet Rouge and bitters.
55 Fall Cocktails Perfect for Crisp Autumn Days
Fall is an unbeatable season. As the weather begins to cool down, you can finally go outside without soaking through your clothes. You can enjoy nature without the bugs and sweat. Long sleeves and pants feel okay to wear again. And best of all, as the nights start to take on a chill, it feels appropriate to sip on something that'll warm you back up again &mdash and fall cocktails do just the trick.
Every one of these fall drinks is infused with your favorite flavors of autumn, including creamy pumpkin and crisp apple. (Oh, and this list has a few fall sangrias too for all the wine lovers). Although these recipes can be made whenever you need a tasty nightcap, they'd also be great served at a special occasion, such as a fall dinner party, a Halloween bash, or Thanksgiving dinner. Of course, you'll want something delicious to go along with these concoctions, so we recommend sipping these drinks with an autumn-inspired dinner or fall dessert.
And even though these libations look quite impressive, they're easy to mix up, so you'll be sitting back and relaxing with one of these cocktails in hand in no time. The only downside: Once you make these delicious drinks, you'll be recruited to be the bartender at every future event. Scroll through this list of handcrafted cocktails to find your new favorite fall recipe. Cheers!
Looking to discover more ways to enjoy Auchentoshan whisky? Start here with this refreshing serve.
A Cobbler is one of the oldest mixed drinks – a pre-Prohibition era cocktail that is open to modern interpretations. It’s an American-born cocktail believed to date back to the 19th century, but crossed the pond early enough to even crop up in the writings of Charles Dickens. In its traditional state a Cobbler is a combination of sherry, sugar and citrus. You can already see what’s lacking. So, into that heady mix we introduce the 12 Year Old Auchentoshan Single Malt.
This Lowland Scotch is matured over 12 years and the resulting spirit offers up the tempting aroma of toasted almonds and caramelised toffee, while guaranteeing the signature smooth delicate Auchentoshan taste. All of this perfectly complements the typical composition of a Cobbler cocktail.
Consider adding Auchentoshan to your own preferred cocktail or see how whisky can bring an added dimension to bartender’s favourite the Cobbler.
Whisky Recipe: How to Make a Cobbler Cocktail
Gather your ingredients together and prepare this fresh take on a familiar cocktail. Some recipes lapse into arguments over the relative merits of white sugar or brown sugar in a Cobbler, but we prefer to use honey syrup, as it pairs perfectly with the honeyed tones of Auchentoshan.
35ml of 12 Year Old Auchentoshan Single Malt Scotch Whisky
15ml of your favourite sherry
10ml crème de cassis
15ml lime juice
10ml honey syrup
Add all ingredients to a high ball glass filled with ice and stir. Serve and enjoy with friends as an excellent after dinner whisky cocktail.
Sherry Cobblers: The Ultimate Summertime Cocktails
Dave Wondrich, the most respected cocktail authority on the planet, once called the sherry cobbler “the air conditioning of the 19th-century” — and we’ve never forgotten it. In its simplest form, the cobbler is nothing but sherry, sugar, a little fruit, and tons of ice. Since sherry is so low-proof, just a little boozier than wine, it’s possible to drink these ice-cold drinks all day. And in an era long before frozen strawberry daiquiris, drinkers of the era knew just as well as we did that fruit + booze + crushed ice is as refreshing as it gets.
Though it’s hard to imagine now, ice was in short supply in the 19th century, and straws almost unheard of. It was, in fact, the sherry cobbler that popularized the straw, and Americans have loved it ever since. So this summer, salute history with a genuine sherry cobbler. We promise you’ll find it just as thirst-quenching and irresistible as our forefathers did.
Here’s the absolute key to a great cobbler: Cobbled ice, also known as nugget ice or pellet ice. Crushed ice can work here, but it’ll melt more quickly. The whole idea of a cobbler is that you can nurse one, sipping slowly as the drink stays ice-cold but doesn’t immediately get watered-down.
Our favorite new home-bartending toy this summer, by leaps and bounds, is the Opal Nugget Ice Machine — a countertop ice maker that was popular enough to raise over $2.7 million in funding on Indiegogo. It’s compact, super-simple to set up, and can crank out a pound of ice within an hour. And it’s perfect ice—the chewy, crunchable little pellets you get in the best fountain sodas. It’s an obvious indulgence, but we can’t get enough.
My Granny’s Chocolate Cobbler
This week, Ree’s in Orlando, ditching the boots for a pair of flip flops. Right now, she’s either lost in Wally World, hiding in the bathroom, or clutching the bars of some insane ride and crying for her mommy. So we have another special guest filling in for this week’s Tasty Recipe post! Today, missamy takes over with a decadent chocolate dessert that looks almost too good to be true. If you remember Amy from her feature some months back, then you know you’re in for a wild and delicious ride. It’s all yours, Amy!
When I was invited to guest post here I was filled with glee and honored to have been asked to fulfill such a task. Ree rocks the recipe rundown like no other. To try to fill her shoes (or boots) is an undertaking for sure. But I’ll do my best. And today, chocolate is involved, so how can I go wrong? Chocolate always covers a multitude of shortcomings in the kitchen. Burn a roast? Serve a chocolate pie and no one will remember. Running late and all you have on hand is sandwich fixings? Chocolate brownies will make it all better. You get the picture.
So when I saw this recipe, My Granny’s Chocolate Cobbler submitted by Tasty Kitchen member Susan Hawkins, I knew I had to give it a try. Ya know, for y’all. I’m a trooper like that. You can thank me later. Or rather, thank Susan and her Granny for the recipe.
This cobbler reminds of a Molten Chocolate Lava Cake, like the one Ree once shared. But I think it’s a little more ooey gooey with a crispy and crunchy top concealing a moist cake and rich chocolate syrup. Let’s get started and you can see for yourself!
The ingredients are simple. You’ll need flour, baking powder, salt, cocoa powder, sugar, milk, melted butter, vanilla extract, brown sugar and hot tap water.
Begin with the flour in a mixing bowl.
Next add the baking powder, salt, 3 tablespoons of the cocoa powder and 3/4 of the sugar.
Side note here: I used dark cocoa powder for this recipe, which can be found in most local groceries. I’m a dark chocolate fan. You can certainly use regular cocoa powder, but if you can find it, the dark cocoa powder gives it an extra kick of richness that would make Ree’s skirt fly up. I don’t wear many skirts but I felt a distinct breeze up my pant legs.
Okay, back to the recipe. Mix ingredients well.
Next add the milk, melted butter and vanilla extract.
Combine well until you have a smooth batter. At this point it looks much like a brownie batter. I suppose, if you wanted, you could stop here and call it day. But Granny has bigger plans for us, so hold your horses.
In an 8 x 8″ or equivalent size casserole or baking dish, evenly spread the chocolate batter and set aside.
Moving right along, in a bowl place the remaining white sugar, the brown sugar and remaining 4 tablespoons of cocoa powder.
Combine well. The mixture was a little lumpy due to my brown sugar clumping but I just broke apart any large clumps and didn’t worry about the others.
Evenly distribute dry mixture over the chocolate batter.
Now here’s where it gets a little wonky. You may wonder what was Granny thinkin’? I even checked the recipe, concerned I had missed a step. Pour 1 1/2 cups of hot tap water over the whole thing and don’t stir.
Again, don’t stir. Just let it be. It looks kinda wrong, I know, but some kind of Granny magic happens. Trust me. Or rather trust Granny. She knew what she was doing.
Bake in a 350° F oven for approximately 40 minutes or until the center is set.
A yummy, chocolatey goodness awaits below that crunchy shell.
All I can say is have some vanilla ice cream on hand because it’s the perfect accompaniment. The cobbler is rich and decadent but not too sweet. Ice cream, whipped cream or a tall glass of milk balances out the richness just fine. Mighty fine indeed.
Just so you know, while I don’t normally cook gluten-free, I did try a gluten-free version just by substituting Bob’s Red Mill Gluten-Free All-Purpose Flour for the same amount of flour called for in this recipe. It turned out delightful. I took it to a get-together and it was gobbled up by kids and adults alike.
A big thanks to Susan for sharing her granny’s recipe with us all. It’s a keeper for sure!
8 Fall Tequila & Mezcal Cocktail Recipes
Tequila and mezcal are staples of warm-weather cocktails—everyone loves a refreshing frozen margarita on a hot day. But you don’t need to put these delicious spirits away just because the weather cools down. From combinations of mezcal and brandy to tequila and mushrooms, we’ve rounded up our favorite fall tequila and mezcal cocktails.
Seasonal produce can take a summery cocktail and make it perfect for fall. To make the Moradita, we add an intensely hued beet puree to a margarita. The richness of the puree is tempered by using a jalapeño-infused tequila. The Truffle Pig uses an even more unexpected ingredient: mushrooms. Hen of the woods mushrooms are browned and muddled, then mixed with añejo tequila, lemon juice, and a rosemary-cinnamon honey syrup.
Smoky mezcal adds intrigue to all sorts of cocktails. The Velvet Gentleman expertly walks the line between dark and refreshing, with rich brandy being perked up by fruity Cocchi Americano Rosa, grapefruit bitters, and mezcal. The Shaman is a tropical drink balanced enough to drink year-round, with pisco and pineapple juice being matched with cinnamon syrup, a healthy dose of Angostura bitters, and a float of mezcal.
Creamy punches are usually made with spirits like brandy or bourbon, but there’s no need to stop there. For a south-of-the-border twist, our Desert Snow cocktail takes homemade almond and rice horchata and adds tequila and Velvet Falernum.
Find all of these drinks and more in our collection of fall tequila and mezcal cocktails.
The Truffle PigRecently some unexpected vegetables—ramps, butternut squash, and beets—have started showing up in creative cocktails. Now, mushrooms are getting in on the fun(gus). At Dallas farm-to-table restaurant FT33, The Truffle Pig features a refreshing mix of tequila, lemon juice, and muddled mushrooms sweetened with rosemary-cinnamon honey. Topping it off is a seared hen of the woods mushroom.
Boston Tea PartyThis refreshing, fragrant drink is served at The Marliave restaurant in Boston. It mixes grassy tequila with spicy ginger beer and a syrup infused with bergamot-flavored Earl Grey tea. Get the recipe for Boston Tea Party »
Margarita Al JazeeraJerusalem’s most vibrant watering hole is Yudale, where the bar offers sui generis drinks that include this delicious, tequila-based creation infused with rose petals and cumin. The name is an homage to the many journalists who tramp through town. Get the recipe for Margarita Al Jazeera »
The ShamanLeo Robitschek, bar director of The NoMad restaurant in New York City, pairs smoky mezcal and cinnamon syrup with floral pisco and fresh pineapple juice for this layered, tropical-style drink. Get the recipe for The Shaman »
MoraditaA jalapeño-infused, blood-colored tequila and beet cocktail, the Moradita (“Little Death”), is a fresh, nearly healthy-tasting drink with some real body and a balancing hint of elegant richness.
Fennel DelightThe vegetal sweetness of licorice-like fennel pairs beautifully with tart grapefruit and smoky mescal in this cocktail from the Manhattan restaurant Perla. Get the recipe for Fennel Delight »
Tequila BoulevardierBitter liqueurs and a touch of sweet vermouth bring balance to grassy, briny tequila in this riff on the classic bourbon drink, adapted from a recipe by bartender Mark Drew.
Tequila Old Fashioned
Desert Snow Tequila Punch
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The last 150 years have brought us many excellent things with which to while away the idle hours: recorded music, motion pictures, Twitter, Wii, the drama-rich doings of the celebrity du jour. We’ve got air conditioning now, which–although it cuts down on one traditional recreation, cursing bitterly at the weather—has made life indoors more tolerable. For those of us whose recreation includes savoring an alcoholic beverage, that century-and-a-half has supplied such innovations as the Martini and Piña Colada.
We’ve lost a few things, too, and I’m not referring to dignity and literacy. (I’m a drink writer and we don’t talk about that kind of stuff.) In this case, I mean the Sherry Cobbler. It’s not a particularly amusing name for a drink, but beggars can’t be choosers, especially not sweltering ones. People back in the 1830s, when the Cobbler first turned up, didn’t have air conditioning, or even Vornado fans. This drink was all they had when things got repulsive out (well, OK, it and the Mint Julep). While we like to think that back then, before there were cars and traffic lights and iWhatnots, you could be as drunk as a boiled owl and still go about your day, there were a few poor souls who couldn’t.
For them, since there’s nothing more endrunkening than a Julep, there was the Cobbler. A good-sized splash of sherry, which has all the flavor of booze but less than half the horsepower, a little sugar and a slice or two of orange, shaken up with ice like the Devil himself was whipping you on. Don’t forget the straw! (In fact, it was probably the Sherry Cobbler that got us using those things in the first place.) Nothing more refreshing has ever been created. I’ll take a good Cobbler over the Wii and the celebrity antics any day. Although if I could, I'd have all three.
Champagne Cobbler Cocktail
There's just something about those sparkling bubbles that make champagne cocktails extra fun and refreshing. And on a recent trip to Savannah, Georgia, I came across a very intriguing champagne cocktail .
A Champagne Cobbler Cocktail . laced with muddled fresh raspberries and blackberries.
After a trolley tour of historic Savannah, we had stopped at a rooftop lounge overlooking the Savannah River for an afternoon cocktail break. Because, you know . sight-seeing is hard work. And calls for frequent "rest" breaks.
As soon as I saw the Champagne Cobbler Cocktail on the menu, I knew it was what I was going to order.
I'm a sucker for a champagne cocktail.>
And Oh. My. Word. My sucker-instincts were right!
THIS is one fantastic champagne cocktail. Slightly sweet, but not too sweet. Refreshing. With the wonderful flavor of fresh raspberry and blackberry in every sip.
Just perfect for an afternoon sight-seeing break.
Or, for just plain sipping at home, of course.
So after our trip, I set out to recreate the Champagne Cobbler Cocktail's berry-and-champagne deliciousness so it could be enjoyed at home.
The only snag I hit in recreating this tasting drink was that I was unfamiliar with one of its ingredients
After a little digging, I figured out that Cocchi Americano is an Italian fortified aperitif wine. Okay . but I really wanted to use easily-accessible ingredients . and was hopeful I could figure out something to use in its place.
A little more digging revealed that Cocchi Americano is flavored with Cinchona bark . which I then read is the original source of quinine.
Quinine! . As a gin & tonic lover, there's something I'm familiar with! . as in quinine in the form of tonic water.
So I decided to use a splash of tonic water in my Champagne Cobbler Cocktail version instead of the Cocchi Americano.
With my ingredient dilemma solved, I set about muddling beautiful fresh berries to serve as the base of my Champagne Cobbler Cocktail .
Then poured in orange liqueur, tonic, and sparkling wine .
Believe me, this berry-licious cobbler version of a champagne cocktail is sooo worthy of my champagne cocktail crush.
And with it's fabulous flavors of fresh berries in every sip, I think you'll enjoy it, too!
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Add liquid ingredients into shaker with ice and shake.
Rim glass with water or lime.
Garnish with brown sugar and crushed graham crackers.
Add a scoop of peach or vanilla ice cream for more of the peach cobbler feel.