Sauterne Cobbler

Cooling Cups and Dainty Drinks by William Terrington (1869, p.197) — Terrington 1869

1. Use the hock cobbler method with Sauterne in place of hock.
2. Build with orange-peel, orange juice, sugar, Sauterne, and shaven ice and serve with straws.

Garnish: Orange peel.

Ice: Shaven ice

This helps complete Terrington's compact wine-cobbler matrix.

Because the source defines it by reference, the family logic is the real content being preserved.

American and Other Drinks by Leo Engel (1878, p.38)

1. Make as Catawba Cobbler, using Sauterne instead of Catawba.

Garnish: Sliced oranges and berries in season

Ice: Chipped ice

Drinks of All Kinds For All Seasons by Frederick Davies and Seymour Davies (1896, p.23) — Drinks of All Kinds 1896

1. Make as Catawba Cobbler, using sauterne instead of Catawba.

Garnish: Seasonal fruit

Ice: Shaved or pounded ice

156 Recettes de Boissons Americaines by Niels Larsen (1899, p.12) — Larsen 1899, cobblers section

1. Add sugar, grenadine, and sauterne, fill with crushed ice, shake with the tin, garnish with fruit, and serve with large straws.

Garnish: Seasonal fruit

Ice: Crushed ice

The Cocktail Book a Sideboard Manual for Gentlemen (1901, p.59)

1. Dissolve the powdered sugar in water.
2. Fill the glass with fine shaved ice, add the sauterne, shake well, and ornament with fruit.
3. Serve with straws.

Garnish: Fruit.

Ice: Fine shaved ice

This is another good checkpoint for white-wine cobbler service surviving into 1901.

The drink keeps the classic cobbler structure while shifting to a dessert-wine base.

The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.166)

1. Dissolve the powdered sugar in a little water with the quartered orange and shaved ice in a large bar glass.
2. Fill with Sauterne, ornament with seasonable berries, and serve with straws.

Garnish: Orange and seasonable berries

Ice: Shaved ice

Manual del Cantinero by Carlos Golfrin (1909, p.213)

1. Combine the sugar, grenadine, Sauternes, and the required crushed ice in a suitable vessel.
2. Shake well and serve in cups adorned with seasonal fruit.

Garnish: Seasonal fruit

Ice: Crushed ice

Jack's Manual by J. A. Grohusko (1910, p.78)

1. Add the sugar and cracked ice to the glass and fill with Sauterne wine.
2. Stir with a spoon, ornament with fruits in season, and serve with straws.

Garnish: Seasonal fruit

Ice: Cracked ice

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.12)

1. Dissolve the sugar in a little water, add the orange, fill the glass half full with shaved ice, top with sauterne, ornament with berries, and serve with a straw.

Ice: Ice

Bartenders' Manual by Bartenders Association of America (1913, p.40)

1. Stir well, dress with fruit, and serve with a straw.

Garnish: Fruit

Ice: Fine ice

Cocktail-Ology by Count Benvenito Martini (1916) — Cocktail-Ology, miscellaneous drinks section

1. Stir and ornament with fruit.

Garnish: Fruit

Ice: Shaved ice