Stick A Straw In This Sherry Cobbler Cocktail Recipe

The mid-1800s was a Golden Age for cocktails, and America loved the Sherry Cobbler. As a means of self-preservation in the summer months, glasses full of crushed ice, fruit and a low-impact spirit delivered relief instantly via a relatively new invention known today as the straw. Understandably, these attributes helped make the Sherry Cobbler the most popular beverage at the time. Sadly, the Sherry Cobbler did not go the way of apple pie in joining the American lexicon, but like many classics from that era, they are once again regaining well-deserved acclaim among the masses.

At the intimate Lantern's Keep in midtown Manhattan, this shift in popularity has been noticeable, and the Cobbler is now a favorite on the menu. They use Amontillado: a darker, oxidatively aged variety of sherry, which adds a bit more richness compared to using a lighter Fino for this drink. Beyond that, not much else goes into this drink other than process, comprised of the muddling of citrus and berries, adding simply syrup, ice and probably the hardest part, the garnish. For a drink that pre-dates the actual word "cocktail," there's no need to get complicated in terms of flavor.

While not everyone might enjoy the taste of sherry on its own – though they'd be crazy not to – in this context, it's all about refined refreshment and the Sherry Cobbler over-delivers. Though I've honestly never seen one of these made for a home cocktail party, it's a mystery why considering how easy it is to make. If you're not able to try the expertly crafted version of this drink at Lantern's Keep, I'd suggest you try your hand at making these for a summer barbecue and take note of everyone's amazement.