Variants (14)
Drinks of All Kinds For All Seasons by Frederick Davies and Seymour Davies (1896, p.23) — Drinks of All Kinds 1896
- Dissolve sugar in water, add lemon rind, fill one-third with pounded ice, add port, stir, ornament with lemon, grapes, and pineapple, and serve with two straws.
Garnish: Lemon slices, white grapes, and pineapple
Ice: Pounded ice
Anleitung zur Bereitung Amerikanischer Eis-Getraenke by The Continental Bodega Company (1898, p.4) — Anleitung Amerikanischer Eis-Getraenke 1898
| 0.5 tablespoon | sugar — Zucker | base |
| 0.5 wineglass | water — Wasser | dilution |
| mixed fruit — Weintrauben, Orange, Ananas, Erdbeeren, Citrone | garnish |
| 1.5 wineglass | port wine — Portwein | other |
| 1 small glass | orchard syrup — Orchard-Syrup | sweetener |
- Dissolve sugar, orchard syrup, and water, fill the glass with fine cracked ice, add port wine, mix well with a spoon, garnish with fruit, and serve with a straw.
Garnish: Grapes, orange, pineapple, strawberries, and lemon
Ice: Fine cracked ice
156 Recettes de Boissons Americaines by Niels Larsen (1899, p.11) — Larsen 1899, cobblers section
- Add sugar, currant syrup, and port, fill with crushed ice, shake strongly with the tin, garnish with fruit, and serve with large straws.
Garnish: Seasonal fruit
Ice: Crushed ice
New and Improved Bartenders' Manual by Harry Johnson (1900, p.242) — Harry Johnson 1900
- Dissolve the sugar, orchard syrup, and water in a large bar glass with a spoon.
- Fill the glass with fine ice and add the port wine.
- Mix up well.
- Ornament with grapes, berries, and similar fruit if in season, and serve.
Garnish: Seasonal fruit
Ice: Fine ice
- Nose
- Port and fruit garnish create a darker and sweeter perfume than the sherry or Rhine branches of the cobbler family.
- Palate
- This is a rich cobbler, but still a cooling and decorative one, using port's weight without abandoning the family's straw-and-fruit refreshment logic.
- Finish
- The finish is cool, grapey, and softly dark-fruited.
- Summary
- A port cobbler that preserves the darker fortified-wine branch of the dressed refresher family.
Port cobblers help prevent the family from being reduced to only sherry versions in later memory. Johnson's version keeps the broader fortified-wine field visible.
The orchard syrup is a meaningful part of the flavour profile, not just sugar by another name. It makes this a distinctly dressed cobbler.
Louis' Mixed Drinks with Hints for the Care & Serving of Wines by Louis Muckensturm (1906, p.100)
- Fill the mixing-glass with ice, shake well, strain into a high-ball glass with cracked ice, ornament with fruit, and serve with straws.
Garnish: Fruit
Ice: Ice
Jack's Manual by J. A. Grohusko (1910, p.73)
| 2 teaspoonfuls | sugar | base |
| water — Water to dissolve sugar. | dilution |
| fruit — seasonal fruit | garnish |
| ice — cracked ice | other |
| 1 portion | port wine — Port wine | other |
- Build the sugar dissolved in water, Port wine, and cracked ice in a glass.
- Stir well with a spoon, trim with fruits in season, and serve with straws.
Garnish: Seasonal fruit
Ice: Cracked ice
Das Buch der American Drinks by Richard Andeck (1910, p.10)
- Dissolve the sugar in a little water.
- Pour the sugar solution, punch essence, and orange syrup into a glass half-filled with ice.
- Fill with port wine and serve with straws.
Ice: Crushed ice
The Buffet Blue Book by John H. Considine (1912, p.45)
- Stir the ice, Orchard syrup, sugar, and port wine well in a large bar glass.
- Fill with ice, dress with fruit, and serve with a straw.
Garnish: Fruit
Ice: Ice
Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.12)
| 0.5 tablespoon | sugar — Sugar | base |
| 0.5 wine-glass | water — Water | dilution |
| 1 glass | ice — Fine ice | other |
| 1.5 wine-glass | port wine — Port wine | other |
| 1 pony | orchard syrup — Orchard syrup | sweetener |
- Dissolve the sugar with orchard syrup and water, fill the glass with fine ice, add the port wine, stir, decorate with fruit, and serve.
Ice: Ice
Bartenders' Manual by Bartenders Association of America (1913, p.37)
- Stir well, dress with fruit, and serve.
Garnish: Fruit
Ice: Fine ice
Home Brewed Wines and Beers and Bartenders' Guide by Johnson Smith & Company (1918) — 1918 Home Brewed, How to Mix Drinks opening section
- Fill with shaved ice, stir well, dress with fruit, and serve.
Garnish: Fruit
Ice: Shaved ice
Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.69) — Harry of Ciro's 1923
- Half fill a tumbler with shaved ice and add the port, curacao, maraschino, and sugar.
- Fill the balance with syphon, stir well, then decorate with fruits in season.
Garnish: Seasonal fruits
Ice: Shaved ice
This matters because it keeps the ornate fortified-wine cobbler line alive in a late London hotel-bar source.
The syphon addition is a useful late-service detail inside the cobbler family.
Barflies and Cocktails by Harry McElhone and Wynn (1927, p.65) — Barflies 1927
- Half fill a tumbler with shaved ice, add the ingredients, fill the balance with syphon, and stir well.
- Decorate the top with fruits in season.
Garnish: Fruits in season
Ice: Shaved ice
This matters because it preserves a fully dressed interwar port cobbler rather than a stripped-down old family remnant.
The Artistry of Mixing Drinks by Frank Meier (1936, p.48)
| 1 teaspoon | orange juice — Orange Juice | acid |
| 0.67 tumbler | ice — Cracked Ice | base |
| 1 teaspoon | curacao — Curaçao | modifier |
| port — Port Wine | modifier |
- Decorate with fruit of the season, stir, and serve with spoon.
Garnish: Fruit of the season