Whiskey Cobbler
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| − | == | + | ==Historical References== |
| − | Jerry Thomas (1862) | + | ===Jerry Thomas (1862)=== |
*Take 1 1/2 wine-glass of whiskey. | *Take 1 1/2 wine-glass of whiskey. | ||
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| − | == | + | ==="The Independent Liquorist," by Leonard Monzert, 1866=== |
| − | + | Whiskey Cobbler. | |
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| − | + | *Take 1 wine-glass whiskey. | |
| + | *2 table-spoons sugar. | ||
| + | *2 slices of orange. | ||
| + | Fill up with ice; shake it up, and drink it through a straw or glass tube. | ||
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| − | + | ==="New and Improved Bartender's Manual," Harry Johnson, 1882=== | |
*One-half table-spoon of sugar; | *One-half table-spoon of sugar; | ||
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| − | + | ===Dale DeGroff's Whiskey Cobbler=== | |
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| + | *2 oz. Maker's Mark Whiskey | ||
| + | *2 lemon wedges | ||
| + | *2 orange slices | ||
| + | *2 chunks of pineapple (half inch squares) | ||
| + | *2 pineapple sage leaves | ||
| + | *3/4 oz. Orange Curacao | ||
| + | *1 oz. water | ||
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| + | Muddle one piece each of the fruits and the pineapple sage with the Orange Curacao and water in a bar glass. Add ice and whiskey and shake well. Strain into an ice-filled double old fashioned glass and garnish with remaining fruit. | ||
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| + | ==David Embury Quote on Cobblers== | ||
| − | + | "In making any of the Cobblers, the goblet is first filled with fine ice. If goblets are not available an 8- to 10-ounce Highball glass can be substituted. The ingredients of the drink are not separately shaken but are poured over the ice in the glass, the sugar or liqueur first and the wine or spiritous liquor last. The contents of the glass are then churned with a bar spoon until frost appears on the outside of the glass. Straws are then inserted and the drink is decorated with fruit and mint and served." | |
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| + | "Prepare glass with ice as above directed. Add two teaspoonfuls sugar syrup. Fill glass to within 1/2 " of top with the desired liquor and stir. A teaspoonful of pineapple syrup or a few dashes of curaçao are frequently used with the sugar syrup. Also a fruit liqueur, such as maraschino, Cointreau, apricot, or peach, may be substituted for the sugar syrup. With rum, orgeat or falernum will make a pleasing substitute for the sugar." | ||
| − | [[Category:Recipes]] | + | [[Category:Recipes]][[Category:Swizzles]][[Category:Cobblers]] |
| + | [[Category:Bourbon Cocktails]][[Category:Whisk(e)y Cocktails]] | ||
Latest revision as of 01:44, 11 October 2006
The Whiskey Cobbler is a Cocktail which consists of Whiskey, Sugar, and Shaved Ice.
Contents |
[edit] Historical References
[edit] Jerry Thomas (1862)
- Take 1 1/2 wine-glass of whiskey.
- 1 tea-spoonful of white sugar dissolved in a
- little water.
- 1 slice of orange cut into quarters.
- 1 dash of Maraschino.
Fill the tumbler with shaved ice, shake up thoroughly, ornament with berries, and serve with a straw.
[edit] "The Independent Liquorist," by Leonard Monzert, 1866
Whiskey Cobbler.
- Take 1 wine-glass whiskey.
- 2 table-spoons sugar.
- 2 slices of orange.
Fill up with ice; shake it up, and drink it through a straw or glass tube.
[edit] "New and Improved Bartender's Manual," Harry Johnson, 1882
- One-half table-spoon of sugar;
- 1 1/2 table-spoon of pineapple syrup;
- One-half wine glass water, dissolved well with a spoon;
- Fill up the glass with fine ice;
- 1 wine glass of whiskey;
Stir up well with a spoon, and ornament on top with Grapes, Oranges, Pineapple, and Berries, in season, and serve with a straw.
[edit] Dale DeGroff's Whiskey Cobbler
- 2 oz. Maker's Mark Whiskey
- 2 lemon wedges
- 2 orange slices
- 2 chunks of pineapple (half inch squares)
- 2 pineapple sage leaves
- 3/4 oz. Orange Curacao
- 1 oz. water
Muddle one piece each of the fruits and the pineapple sage with the Orange Curacao and water in a bar glass. Add ice and whiskey and shake well. Strain into an ice-filled double old fashioned glass and garnish with remaining fruit.
[edit] David Embury Quote on Cobblers
"In making any of the Cobblers, the goblet is first filled with fine ice. If goblets are not available an 8- to 10-ounce Highball glass can be substituted. The ingredients of the drink are not separately shaken but are poured over the ice in the glass, the sugar or liqueur first and the wine or spiritous liquor last. The contents of the glass are then churned with a bar spoon until frost appears on the outside of the glass. Straws are then inserted and the drink is decorated with fruit and mint and served."
"Prepare glass with ice as above directed. Add two teaspoonfuls sugar syrup. Fill glass to within 1/2 " of top with the desired liquor and stir. A teaspoonful of pineapple syrup or a few dashes of curaçao are frequently used with the sugar syrup. Also a fruit liqueur, such as maraschino, Cointreau, apricot, or peach, may be substituted for the sugar syrup. With rum, orgeat or falernum will make a pleasing substitute for the sugar."
