According to Naomi Schimek, this Sherry Cobbler was adapted from the one in Harry Johnson’s 1882 Bartenders’ Manual, in which he declared the fortified-wine cocktail to be “without doubt the most popular beverage in the country, with ladies as well as with gentlemen.”
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1 long strip of lemon zest
1 1/2 teaspoons superfine sugar
3 ounces fino sherry
Citrus fruit slices and fresh berries, for garnish
How to Make It
In a pint glass, muddle the lemon zest with the sugar. Add crushed ice and the sherry and stir well. Pour into a chilled wineglass and garnish with fruit.
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