Garnish:
Mint sprigs bouquet. Consider also topping with seasonal berries.
How to make:
SHAKE all ingredients with ice & fine strain into glass filled with crushed ice. Serve with straws.
1 1/2 fl oz | Rémy Martin V.S.O.P. cognac |
3/4 fl oz | Grand Marnier or other cognac orange liqueur |
1 2/3 fl oz | Claret wine (Bordeaux red) |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Claret wine (Bordeaux red) – Sulphur Dioxide/Sulphites
Review:
Fortified and slightly sweetened red wine, served cobbler-style with crushed ice.
History:
A Claret Cobbler appears in Jerry Thomas' 1862 The Bart-enders' Guide.
Sherry Cobbler.
Jerry Thomas, The Bart-enders' Guide, 1862
(Use large bar glass.)
2 wine-glasses of sherry.
1 table-spoonful of sugar.
2 0r 3 slices of orange.
Fill a tumbler with shaved ice, shake well, and ornament with berries in season. Place a straw as represented in the wood-cut.
Catawba Cobbler.
(Use large bar glass.)
1 teaspoonful of sugar dissolved in one table-spoonful of water.
2 wineglasses of wine.
Fill tumbler with shaved ice, and ornament with sliced orange and berries in season. Place a straw as described
in the sherry cobbler.
Claret Cobbler.
(Use large bar glass.)
This drink is made the same way as the Catawba cobbler, using claret wine instead of Catawba.
Nutrition:
One serving of Claret Cobbler contains 200 calories.
Alcohol content:
- 1.7 standard drinks
- 20.65% alc./vol. (41.3° proof)
- 24.3 grams of pure alcohol
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