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Sherry Cobbler

Sherry Cobbler 1.000

M. Carrie Allan

Spirits Jul 1, 2015

One of the classic early cocktails described in Jerry Thomas’s “How to Mix Drinks,” the sherry cobbler — full of ice and dolled up with citrus and seasonal berries — is a lovely refresher for hot months. And it’s pretty, which makes it good for entertaining.

Use a dry sherry, such as a fino, manzanilla or amontillado, and adjust the sugar to your liking. The real challenge for the home bartender is the ice, which should be small and pebbly, like that in a julep. If you don’t have a Lewis bag (a cloth bag that allows you to hammer ice into smaller pieces), you might need to crack cubes by hand or briefly put them in a blender that has an ice-crushing function.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • 1 orange wheel, sliced 1/4 inch thick, then cut into 2 half-moons, plus a few more wheels for optional garnish
  • 1/2 to 3/4 tablespoon sugar, preferably superfine (may substitute 1/2 ounce of 2:1 simple syrup; see NOTE)
  • Ice, whole cubes and cracked/pebbles for serving (see headnote)
  • 3 to 4 ounces sherry
  • Fresh mint sprigs, for garnish (optional)
  • Lemon wheels, for garnish (optional; cut as needed)
  • Whole raspberries, blueberries and/or hulled strawberries, for garnish (optional)


Muddle the slices of orange with the sugar in a cocktail shaker.

Add the ice cubes, then the sherry (the amount depends on the size of your glass). Shake well, and strain into a glass filled with cracked ice.

Garnish with mint, half-wheels of citrus, and berries. Serve with a straw.

NOTE: To make the 2:1 simple syrup, combine 1 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow, rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer the syrup to a heatproof container and let it cool to room temperature before using.

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Recipe Source

Adapted from “Jerry Thomas’ Bartenders Guide: How to Mix Drinks 1862 Reprint,” by Jerry Thomas (CreateSpace Independent Publishing, 2008).

Tested by M. Carrie Allan.

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Nutritional Facts

Calories per serving: 100

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 5mg 0%

Total Carbohydrates: 4g 1%

Dietary Fiber: 0g 0%

Sugar: 4g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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