Cobblers Flashcards
Absinthe Frappé?
Ingredients:
1 1/2 ounces absinthe
1/2 ounce sugar syrup
6–8 mint leaves
Preparation: Muddle mint at the bottom of the glass, add absinthe and sugar syrup on top, and pack full with crushed ice.
Presentation: Frappé, absinthe, or Old Fashioned glass, garnished with mint and served with a straw
History: This drink was created and first served at the Old Absinthe House in the French Quarter of New Orleans in 1874. Prepared as a cobbler, it was essentially a riff on the traditional absinthe serve of four parts water to one part absinthe. The historic Old Absinthe House was patronized by the likes of Oscar Wilde, Mark Twain, and General Robert E. Lee and still has its original green marble absinthe fountain, which is built into the bar but sadly out of order today.
Preparations & Variations: The sugar syrup can range in concentration per the desired level of sweetness. Some recommend shaking the ingredients and straining the cocktail over fresh ice, and others like to blend the ingredients with ice to make a modern-day frappé.
Sherry Cobbler?
Ingredients:
3 1/2 ounces Amontillado Sherry
1/2 table spoon of sugar
2-3 orange slices
Preparation: Muddle the orange slices and sugar at the bottom of the serving glass. Add the sherry on top and cover with crushed (cobbled) ice.
Presentation: Cobbler or Old Fashioned glass, various citrus fruits and berries. Always serve with a straw.
History: The exact origin of the Cobbler is unknown, though historian Dave Wondrich is able to place it at least to the 1830’s with an entry about the Sherry Cobbler in a random traveler’s diary he came across. It’s popularity spiked when Charles Dickens includes it in his 1844 The Life and Adventures of Martin Chuzzelwit.
Preparations and Variations: The fruit at the bottom, blends of different sherrys, and the many bitters, vermouths and liqueurs that can be added and changed in this foundation cocktail present an endless amount of variation fun. Some recipes recommend shaking the ingredients, but you don’t want to water the sherry down before serving. Crushed ice melts fast enough. It is important that the cocktail is drank through a straw so it can be enjoyed in layers from the bottom-up.
