The Sparkling Maraschino Cherry “Cobbler”

One of my favorite books is “The Bon Vivant’s Companion or How To Mix Drinks” by Professor Jerry Thomas, Formerly Principal Bartender at the Metropolitan Hotel, New York, and at the Planters’ House, St. Louis. This book was published in 1928.

This book bubbles over with fun…lovely cocktails that have all but disappeared from our 21st century cocktail lexicon as well as our palates…juleps, flips, fizzes, shrubs, daisies, toddies and YES COBBLERS!!!

As the weather gets warmer and Spring is getting ready to SPRING…I am falling in love with Cobblers:

Like the julep, this delicious potation is an American invention, although it is now a favorite in all warm climates.  The cobbler does not require much skill in compounding, but to make it acceptable to the eye, as well as to the palate, it is necessary to display some taste in ornamenting the glass after the beverage is made. (source:  “The Bon Vivant’s Companion”)

 Champagne Cobbler!

Up to 2 or 3 days prior to making the cobbler:  Place 12 frozen dark sweet cherries in 1/4 cup Maraschino Cherry Liqueur in a covered container in the refrigerator.  (Use pitted fresh sweet cherries when in season.)

For the cocktail:

In a martini glass combine 1 teaspoon Maraschino Cherry Liqueur and 1/2 teaspoon Triple Sec. Stir lightly to combine.  Add a few crushed ice cubes. Pour sparkling wine (or champagne) over the liqueur. Garnish with Maraschino Liqueur soaked cherries and a few fresh blackberries.  

Traditionally the Cobbler is served in a tumbler with shaved ice and sipped through a straw. Here’s “The Bon Vivant’s Companion” recipe for Champagne Cobbler:

Champagne Cobbler

One bottle of wine to four large bar glasses

 One tablespoon of sugar

One piece each of orange and lemon peel

Fill the tumbler one-third full with shaved ice, and fill balance with wine; ornament in a tasty manner with berries in season.  This beverage should be sipped through a straw.

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