Brandy Cobbler

Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre (1889, p.18) — Emile Lefeuvre 1889

1. Prepare as the Sherry Cobbler, using cognac.

Garnish: Seasonal fruit

Ice: Crushed ice

Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.16)

1. Shake with shaved ice.
2. Dress with fruit and serve with a straw.

Garnish: Seasonal fruit

Ice: Shaved ice

The cobbler remains an important late nineteenth-century decorative cold-service family, not merely a pre-cocktail curiosity.

Shaved ice, fruit dressing, and straw service define the category as much as the formula does.

American-Bar: Boissons Anglaises et Americaines by Frank P. Newman (1904, p.7) — Newman 1904, No. 21

1. Fill glass no. 10 three-quarters with crushed ice, add sugar, cognac dashes, equal cognac and water, shake well with a silver goblet, garnish with lemon and seasonal fruit, and serve with straws.

Garnish: Lemon half-slices and seasonal fruit

Ice: Crushed ice

The Up-to-Date Bartender's Guide by Harry Montague (1913, p.17)

1. Dissolve the sugar in a little water in a medium size mixing glass and fill the glass with shaved ice.
2. Add the brandy, shake, decorate, and serve with straws.

Garnish: Decoration

Ice: Shaved ice

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.123)

1. Build and serve with straws.

Ice: Ice

The Artistry of Mixing Drinks by Frank Meier (1936, p.48)

1. Stir, decorate with fruit of the season, and serve with spoon.

Garnish: Fruit of the season