Champagne Cobbler

Adapted from Jerry Thomas's How to Mix Drinks (1862)

Simply sherry, sugar and citrus, shaken, poured over crushed ice and slurped through a straw, the original Sherry Cobbler is thought to have originated sometime in the 1820s or early 1830s. But like most 19th-century drinks, its origins are foggy. Its simplicity and popularity, however, spawned countless riffs—including the Champagne Cobbler, which gets an effervescent element by swapping the sherry base for bubbles.


Serving: 1

  • 4 ounces Champagne
  • 3/4 ounce simple syrup (1:1, sugar:water)
  • 1 lemon wheel
  • 1/2 orange wheel

Garnish: seasonal berries

  1. In a highball glass, combine simple syrup and citrus and gently muddle at the bottom of the glass.
  2. Fill the glass with crushed ice and top with Champagne.
  3. Ornament in a tasty manner with berries in season.
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