BOURBON COBBLER

The Bourbon Cobbler: A Forgotten Classic Worth Revisiting

The Bourbon Cobbler comes from the broader Cobbler family of cocktails that emerged in the 1830s. While the Sherry Cobbler dominated and became one of the most popular drinks in 19th century America, Jerry Thomas included a Whiskey Cobbler recipe in his 1862 "Bar-tenders' Guide." The bourbon version is essentially a whiskey cobbler using bourbon as the base spirit.

Cobblers were revolutionary drinks for their time. They popularized crushed ice, the drinking straw, and even the three-piece cocktail shaker that's still called a "Cobbler shaker" today. The name likely comes from the cobbles of ice used in the drink.

The recipe is straightforward: muddle orange and lemon slices with simple syrup in a shaker, add two ounces of bourbon, shake with ice, then strain into a glass filled with crushed ice. Some versions include additional fruit like berries for garnish.

Any mid-shelf bourbon works here - Buffalo Trace, Four Roses, or Maker's Mark are solid choices. The bourbon provides warmth and caramel notes that pair well with the bright citrus. Fresh citrus is essential - the muddling releases oils from the peels that add intense flavor you can't get from juice alone.

Crushed ice is traditional and keeps the drink cold while diluting it slightly as you sip. The original versions were served with straws specifically because drinking directly from a glass packed with crushed ice was unpleasant.

What makes the Bourbon Cobbler special is how refreshing it is despite being whiskey-based. The muddled fruit, ice, and modest sweetness create something light and drinkable that works perfectly for warm weather. It's one of the few bourbon cocktails that feels appropriate on a hot afternoon.

The Cobbler family fell out of favor during Prohibition and never quite recovered the way drinks like the Manhattan did. But with the craft cocktail revival, bartenders have been rediscovering these old recipes and putting bourbon cobblers back on menus.

The drink proves that bourbon doesn't always need to be spirit-forward and warming. Sometimes it works best when it's shaken with fruit, ice, and served cold enough to need a straw.

RECIPE:

2 oz bourbon

½ oz simple syrup (or 1 bar spoon superfine sugar)

2–3 orange slices

Optional: 1 lemon slice

Crushed ice

Seasonal berries (optional garnish)

Orange wheel (garnish)

Method:

1. In a rocks glass or julep-style glass, gently muddle the orange slices (and lemon slice, if using) with the simple syrup to release juice and oils — do not over-muddle.

2. Fill the glass completely with crushed ice.

3. Pour the bourbon over the ice.

4. Stir gently until the glass frosts and the drink is well chilled.

5. Top with additional crushed ice to form a dome.

6. Garnish with an orange wheel and a few seasonal berries. Serve with a straw.