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Brunch Drinks: Raspberry Cobbler

Heather Arndt Anderson Post a comment

Sherry cobblers have been around since the mid-19th century. Modern recipes for the cocktail tend to stick to dry sherry, simple syrup or bar sugar, and a slice of citrus (usually lemon, sometimes orange), but Victorian manuals on domesticity, pharmaceutical guides, and gentlemen's table guides from the mid-to-late 1800s include muddled berries in their instructions and often use powdered sugar in lieu of syrup. That's all well and good, but the name "cobbler" still always makes me think of a summery, baked fruit dessert that makes a perfectly acceptable breakfast on a lazy morning. More

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