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All cocktails Claret Cobbler

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Claret Cobbler

Elevenses/afternoon · Nightcap/sipping · Summer

3.7 20 ratings

Ingredients

1 1/2 oz Cognac (brandy)
3/4 oz Grand Marnier
1 2/3 oz Claret wine

How to make

Serve in a goblet glass

Prepare

  1. 1 Select and pre-chill a GOBLET GLASS.
  2. 2 Prepare garnish of mint sprigs bouquet and perhaps seasonal berries.

Method

  1. 3 SHAKE all ingredients with ice.
  2. 4 STRAIN into glass filled with crushed ice.

Garnish

  1. 5 Garnish with mint sprigs bouquet (and optional berries).
  2. 6 Serve with a straw.

Flavour profile

21.0% alc./vol. · 1.9 standard drinks · 200 calories

History

Fortified and lightly sweetened red wine, served cobbler-style with crushed ice.

The Claret Cobbler is documented in Jerry Thomas' 1862 publication, The Bart-enders' Guide. The guide includes recipes for a Sherry Cobbler and a Catawba Cobbler, both prepared in a large bar glass. The Sherry Cobbler calls for two wine-glasses of sherry, one tablespoonful of sugar, and two or three slices of orange. The mixture is to be served in a tumbler filled with shaved ice, shaken well, and garnished with berries, with a straw placed as shown in an accompanying woodcut. The Catawba Cobbler recipe involves dissolving one teaspoonful of sugar in one tablespoonful of water, then adding two wine-glasses of wine. This is also to be served in a tumbler packed with shaved ice and adorned with sliced orange and berries, using a straw as described for the sherry version. For the Claret Cobbler, the instructions specify that it is prepared identically to the Catawba Cobbler, substituting claret wine for Catawba wine.