California Sherry Wine Cobbler
Source:
Bartender's Manual or How To Mix Drinks of the Present Style
page:
72
1/2
table-spoon
sugar
Ingredient: sugar
What it is: AdditiveMany 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.
1
pony glass
pineapple syrup
dissolve well in a little water
Ingredient: pineapple syrup
What it is: SyrupFruit syrup that can be purchased or made from sweetened, concentrated pineapple juice.
1
large bar glass
ice
fill the glass
Ingredient: ice
What it is: AdditiveThe new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).
1 1/2
wine-glass
sherry wine
(from California)
(Use a large bar glass.)
Ingredient: sherry wine
What it is: SherryFortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called vino de Jerez. Typically dry, "fino" sherry when only the generic name is used.
Stir up well with a spoon; ornament the top in a fancy manner with oranges, pineapple and berries, top it off with a little Old Port wine, and serve with a straw.
