Whiskey Cobbler

As promised, there will be more posts with fresh fruit in them, now that the weather has warmed up.

I first created this cobbler when I did an anniversary menu honoring the drinks of Jerry Thomas. For those that don’t know, Jerry Thomas was the world’s first celebrity bartender, who had the fortune of publishing the world’s first bar book, thereby forever earning him a place in history.

As you will see, my version is a little different than Jerry’s, but just as good, if you ask me. Shaking the blackberries with the whiskey really brings out the fruit’s flavors. There is no need to muddle the blackberries first if your ice is big enough, your blackberries ripe enough, and your arms strong enough. The peach bitters in this drink really help to bring it all together, and if you don’t have a bottle of Fee’s bitters yet, I strongly suggest that you stop reading this and go out and get some right now. Not only is it fantastic in this drink, but it matches very well with many Bourbon drinks. That’s right, I’m going out on a limb to say that peaches and Bourbon pair well together.

For those who are wondering what a Cobbler is, it is a drink that pre-dates the cocktail, and was essentially a spirit mixed with some sugar and topped with whatever fruit was on hand.

2 oz bourbon
¼ oz simple syrup
5 blackberries
2 dashes peach bitters
top with soda

shake all but soda,
hard in cocktail shaker
strain into an iced Riesling glass
top with soda
garnish with blackberries & raspberries

Jerry Thomas’ version…

Take 1 ½ wine-glass of whiskey
1 tea-spoonful of white sugar
dissolved in a little water.
1 slice of orange cut into quarters
1 dash of Maraschino

fill the tumbler with shaved ice,
shake up thoroughly
ornament with berries,
and serve with a straw

Picture taken by:
Jamie Boudreau

~ by Jamie Boudreau on June 24, 2007.

2 Responses to “Whiskey Cobbler”

  1. […] Whiskey Cobbler (Jamie’s recipe) […]

  2. […] Unlike many antique cocktails, this one’s still quite delectable to modern palates; the fresh-fruit garnish and wine base seem downright contemporary. Rescuing this drink from near-obscurity, a new breed of bartenders are cranking up variations coast to coast. […]

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