Tract · Cocktails

Highball · Built in glass · Historical · complexity 3/5

Cafe Cobbler

Chicote's Cafe Cobbler sweetens black coffee with curaçao, Cointreau, and fruit in cobbler style.

Served in Water goblet. Ice: Crushed ice.

Variants (2)

El Bar Americano en España by Pedro Chicote (1927, p.83)

ice — 3 ó 4 pedacitos de hielobase
café negro — Used to fill the drink.dilution
fruta del tiempo picada garnish
1 coffee spoonCuraçao — Source omits the repeated unit and uses dash shorthand.modifier
1 coffee spoonCointreau — Source omits the repeated unit and uses dash shorthand.other
1 tablespoonazúcar en polvo sweetener
  1. Build in a water goblet over ice with powdered sugar, curaçao, and Cointreau.
  2. Add chopped seasonal fruit, fill with black coffee, and serve with straws.

Garnish: Seasonal fruit and straws

Ice: Crushed ice

Cocktails by Pedro Chicote (1928, p.236) — Black coffee finish

1 tablespoonpowdered sugar — Azucar en polvobase
black coffee — Cafe negrodilution
Seasonal fruit — Fruta del tiempo picadagarnish
1 tablespooncuracao — Small added measure.modifier
1 tablespoonCointreau — Small added measure.other
  1. Build in a water glass over ice, add chopped seasonal fruit, and fill with black coffee.

Garnish: Chopped seasonal fruit

Ice: 3 to 4 pieces ice

This matters because it preserves a coffee cobbler line in Chicote's service world instead of limiting cobblers to wine and spirits.

See also: Coffee Cocktail, Tea Cobbler