Der perfekte Mixer by Martin Heile (1950, p.26) — Martin Heile 1950

0.5 tablespoonsugar — Zuckerbase
0.25 wine-glassSeltzer water — Selterwasserdilution
fruit — Fruchtegarnish
1.5 wine-glassSauternes — Sauternesweinother
0.5 wine-glassorchard syrup — Orchardsirupsweetener
  1. Build over shaved ice, shake or churn to chill, and serve with fruit.

Garnish: Fruit

Ice: Shaved ice

See also: Rhine Wine-Cobbler, Claret-Cobbler

The source gives only ingredients, so the standard cobbler build over shaved ice is inferred.