Dale DeGroff’s Champagne Cobbler

Dale DeGroff | New York

“I researched [Jerry] Thomas’ How to Mix Drinks inside and out…when I did the first menu for Rainbow,” explains Dale DeGroff, who took a liking to both the cobbler and julep sections of the historic cocktail book. “What rocked my world was Thomas shaking fresh fruit in a cocktail,” adds DeGroff, who applied this technique to a variety of drinks, including his Whiskey Peach Smash.

Here, orange, lemon and pineapple add a brightness to DeGroff’s take on the classic Champagne Cobbler.


Serving: 1

  • 1 orange slice
  • 1 lemon wedge
  • 1 pineapple wedge, rind removed
  • 3/4 ounce maraschino liqueur
  • 4 ounces Champagne

  1. Muddle the fruits and maraschino liqueur in the bottom of a mixing glass.
  2. Add ice and Champagne.
  3. Stir gently to retain the bubbles and strain into a flute or wine glass.