Whisky Cobbler

Difford’s Guide
Discerning Drinkers (8 ratings)
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    Whisky Cobbler

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Whisky Cobbler image

Serve in a Highball (max 10oz/300ml)

Ingredients:
1 1⁄2 oz Blended Scotch whisky
1⁄4 oz Orange Curaçao liqueur
1⁄4 oz Giffard Crème de Pêche de Vigne liqueur
1⁄4 oz Giffard Caribbean Pineapple liqueur
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Highball (max 10oz/300ml) glass.
  2. Prepare garnish of mint sprigs, dehydrated orange slice wheel and grated nutmeg.
  3. SHAKE all ingredients with ice.
  4. STRAIN into glass filled with crushed ice.
  5. CHURN to mix cocktail with ice until outside of glass frosts.
  6. ADD more crushed ice to fill glass.
  7. Garnish with mint sprigs bouquet, orange wheel and dust with freshly grated nutmeg.
  8. Serve with a straw.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 6/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10
More cocktails with similar strength and taste profile

Review:

Diluted fruity scotch – yum!

View readers' comments

History:

A "Whiskey Cobbler" notably appears in the first known book specifically aimed at bartenders, Jerry Thomas' 1862 The Bar-Tender's Guide.
See Cobbler cocktail history

Nutrition:

One serving of Whisky Cobbler contains 162 calories

Alcohol content:

  • 1.2 standard drinks
  • 25.82% alc./vol. (25.82° proof)
  • 17.4 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Anton Efimov’s Avatar Anton Efimov
26th April 2023 at 16:56
very alcoholic, you want to feel the fresh juice. maybe needs to add 7.5 lemon juice.
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Samuel Wilks’ Avatar Samuel Wilks
28th December 2020 at 03:59
Compared to what the cobbler page suggests, this cobbler seems to be missing a lot. I get the grand mariner as a replacement for orange slices, however I feel like it is very low on the fruity side of things. Also, I would prefer to just churn with the crushed ice as is sometimes suggested as this seems like over-dilution
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Simon Difford’s Avatar Simon Difford
28th December 2020 at 22:00
Agreed. I've replaced with an Embury-inspired altogether more fruity recipe. I'll replace photo ASAP. Many thanks for bringing to my attention.
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