A cobbler (the drink, not the baked dessert) is essentially a wine slushie with specs from the 1800s. This is a recipe for a basic sherry cobbler based on the recipe from the great Jerry Thomas, with the amount of sugar reduced per David Wondrich's suggestion to suit modern tastes. Increase or decrease the amount of sugar at will to suit your own tastes. The recipe calls for superfine sugar, which is a fine grind of sugar made for use in cocktails, but is different from powdered sugar (which has anti-clumping stuff in it). If you don't have superfine sugar, you can use plain old sugar; it will just take a bit longer to dissolve. —fiveandspice
medium dry sherry such as Amontillado
sugar (preferably super fine)
2 to 3
Crushed (or shaved) ice and berries or orange slices for serving
Combine the sherry and sugar in the bottom of a cocktail shaker and stir until the sugar largely dissolves. Add the orange slice and some ice cubes (not the crushed ice), close the shaker, and shake vigorously until the shaker is frosty and the orange slices inside are muddled up by the ice.
Strain the drink into a tall glass filled with crushed ice, and garnish with slices of fruits and berries. Serve with a straw.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.