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.
- 4 ounces Champagne
- 3/4 ounce simple syrup (1:1, sugar:water)
- 1 lemon wheel
- 1/2 orange wheel
Garnish: seasonal berries
- In a highball glass, combine simple syrup and citrus and gently muddle at the bottom of the glass.
- Fill the glass with crushed ice and top with Champagne.
- Ornament in a tasty manner with berries in season.