Tract · Cocktails

Highball · Shaken · Historical · complexity 1/5

Whisky Cobbler

A whisky branch of Lefeuvre's cobbler service.

whisky · fruit · refreshing

Served in Cobbler glass. Ice: Crushed ice.

Variants (7)

Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre (1889, p.17) — Emile Lefeuvre 1889

1 Madeira glasswhisky — Whiskybase
Seasonal fruit — fruits de saisongarnish
2 spoonpowdered sugar — sucre en poudresweetener
  1. Prepare as the Sherry Cobbler, using whisky and two spoonfuls of sugar.

Garnish: Seasonal fruit

Ice: Crushed ice

Drinks of All Kinds For All Seasons by Frederick Davies and Seymour Davies (1896, p.24) — Drinks of All Kinds 1896

2 wineglassIrish or Scotch whisky base
clustergrapes garnish
3 sliceOrange — Source says two or three slices, plus garnish.garnish
1 tablespoonicing sugar sweetener
  1. Add whisky, sugar, and orange slices to a large tumbler, fill with pounded ice, shake well, ornament with orange slices and grapes, and serve with two straws.

Garnish: Orange slices and grapes

Ice: Pounded ice

156 Recettes de Boissons Americaines by Niels Larsen (1899, p.13) — Larsen 1899, cobblers section

0.5 tablespoonpowdered sugar — sucre en poudrebase
2 Madeira glasswhisky base
Seasonal fruit — fruitsgarnish
1 tablespoonpineapple syrup — sirop d'ananassweetener
  1. Add sugar, whisky, and pineapple syrup, fill with crushed ice, shake strongly with the tin, garnish with fruit, and serve with large straws.

Garnish: Seasonal fruit

Ice: Crushed ice

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

0.5 tablespoonpowdered sugar — azucar molidobase
2 wineglassWhiskey — whiskibase
Seasonal fruit — fruta del tiempogarnish
1 tablespoonpineapple syrup — jarabe de ananassweetener
  1. Combine the sugar, whiskey, pineapple syrup, and the required crushed ice in the usual vessel.
  2. Shake and serve in cups adorned with seasonal fruit.

Garnish: Seasonal fruit

Ice: Crushed ice

Bartenders' Manual by Bartenders Association of America (1913, p.44)

2 wineglasswhisky — Whiskybase
ice — Fine iceother
1.5 tablespoonpineapple syrup — Pineapple syrupsweetener
0.5 tablespoonsugar — Sugarsweetener
  1. Stir well, dress with fruit, and serve with a straw.

Garnish: Fruit

Ice: Fine ice

El Bar Americano en España by Pedro Chicote (1927, p.86)

ice — 3 ó 4 pedacitos de hielobase
1 copitawhisky base
Seltzer water — agua de seltzdilution
fruta del tiempo garnish
1 coffee spoonazúcar sweetener
1 coffee spoonjarabe de piña — Source omits the repeated unit and uses dash shorthand.sweetener
  1. Build in a whisky glass over ice with sugar, pineapple syrup, and whisky.
  2. Add seasonal fruit, fill with seltzer, and serve with straws.

Garnish: Seasonal fruit and straws

Ice: Crushed ice

Café Royal Cocktail Book by W. J. Tarling (1937, p.223)

2 wineglassWhiskey — Whiskybase
2 sliceOrange — Orangegarnish
1 tablespoonsugar — Sugarsweetener
  1. Fill a tumbler with cracked ice, add the ingredients, and serve with drinking straws.

Ice: Ice

Lineage reconciliation

See also: Sherry Cobbler, Brandy Cobbler