Whiskey Cobbler No. 2

Yesterday was World Whisky Day. So, considering this drink caught my eye a few days earlier as I was thumbing through my copy of 1941’s Here’s How, I now had the perfect excuse to make it.

Cobblers were a common, and in fact extremely popular, form of beverage in the first, say, 3/4 of the 19th century in America. The Sherry Cobbler, specifically, which first appeared in print at the hands of Washington Irving in 1809, was perhaps the quintessential American drink for many years (apart, one would assume, from straight whiskey – because we were all drunkards back then). Jerry Thomas’s initial foray into the world of bartending guides in 1862 listed seven varieties of cobbler, the whiskey version being one of them.

Here’s How gives two versions, hence this being “No. 2.”

The Recipe:

1 1/2 ounces whiskey (I used George Dickel Rye)

1/2 ounce curaçao

The juice of half a lemon

Fill a highball glass with ice. Pour in ingredients, and stir until the glass is frosted. Add a thin slice of orange and a thin slice of lemon.

Whiskey Cobbler

Pretty simple, and pretty darn refreshing too. The curaçao only takes a bit of the edge off of the tartness of the lemon, which stays upfront alongside the whiskey. The whole thing gets decently watered down by the ice, which adds to the refreshing element by cutting down on any alcohol burn that might otherwise be present. On the whole, this drink reminds me a lot of a Tom Collins without the fizz (or, I suppose, a Whiskey Collins). A nice, light drink for a warm afternoon or evening, to be sure. Four livers.

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