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.

Ingredients

Serving: 1

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

Garnish: seasonal berries

Directions
  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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