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Serve in a Goblet glass
1 1⁄2 oz | Rémy Martin V.S.O.P. cognac |
3⁄4 oz | Grand Marnier or other cognac orange liqueur |
1 2⁄3 oz | Claret wine (Bordeaux red) |
Garnish: Mint sprigs bouquet. Consider also topping with seasonal berries.
SHAKE all ingredients with ice & fine strain into glass filled with crushed ice. Serve with straws.
Recipe contains the following allergens:
Fortified and slightly sweetened red wine, served cobbler-style with crushed ice.
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.
One serving of Claret Cobbler contains 200 calories
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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