Sherry Cobbler
From the treasured pages of The Indian cookery book: a practical handbook to the kitchen in India
Unknown Author
Sherry Cobbler
"Pour into a tumbler two wineglassfuls of sherry, half a wineglassful of rum, and half a wineglassful of maraschino; add half an orange sliced fine, and fill the tumbler with crushed ice; take the preparation through a reed, quill, or common straw."
Note on the Original Text
Victorian recipes such as this one use evocative language and approximate measures—'wineglassful' is typically about 60 ml, but could vary by glass size and household. Clarity and standardisation were less critical than today, as cooks were expected to exercise judgement. The phrase 'take the preparation through a reed, quill, or common straw' reflects the era’s fascination with novel drinking vessels and a playful approach to presentation. Spelling and phrasing are occasionally archaic, but easily adapted to contemporary culinary standards.
Title
The Indian cookery book: a practical handbook to the kitchen in India (1880)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1880
Publisher
Thacker, Spink & Co.
Background
A delightful and practical guide to the vibrant culinary world of India, this handbook serves up classic recipes and kitchen wisdom tailored for the subcontinent’s kitchens in the late 19th century. Perfect for adventurous cooks eager to explore authentic Indic flavors.
Kindly made available by
Internet Archive
The Sherry Cobbler emerged in the 19th century as a symbol of cosmopolitan refreshment, especially in hot climates such as colonial India. This recipe was sourced from the 1880 'Indian Cookery Book,' published in Calcutta for English-speakers adapting to life on the subcontinent. Cobblers were immensely popular Victorian cocktails, prized for their chill and vibrant fruitiness, served over crushed ice—a genuine luxury before refrigeration. The use of sherry, rum, and maraschino hints at both the imperial connections and the aspirational style of the elite colonial table.
In the 1880s, the Sherry Cobbler was assembled in a sturdy tumbler or large glass. Crushed ice was produced by hand, often using a mallet on blocks of imported ice. Ornate mixing spoons, knives for slicing fruit, and—importantly—a natural reed, quill, or simple straw (before the age of paper or plastic versions) were used for sipping. Precise measuring was less formal; the 'wineglassful' referenced glassware commonly found in British households of the era.
Prep Time
5 mins
Cook Time
0 mins
Servings
1
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 4 fl oz dry sherry
- 1 fl oz light rum
- 1 fl oz maraschino liqueur
- 1/2 fresh orange, thinly sliced
- Crushed ice, sufficient to fill glass
- Optional: substitute maraschino liqueur with a splash of cherry brandy if unavailable
Instructions
- To recreate the classic Sherry Cobbler in your modern kitchen, start by pouring 4 fl oz of dry sherry into a tumbler.
- Add 1 fl oz of light rum and 1 fl oz of maraschino liqueur.
- Thinly slice half an orange and add it to the glass.
- Fill the tumbler to the brim with crushed ice.
- Stir gently, then serve the cobbler with a straw for sipping.
- This refreshing cocktail balances the delicate sweetness of maraschino and orange with the depth of sherry and rum.
- Enjoy it as a cooling afternoon treat, just as colonial guests once did.
Estimated Calories
210 per serving
Cooking Estimates
You'll need about 5 minutes to prepare this Sherry Cobbler—just slice the orange, measure the liquids, and assemble everything in the glass. There is no cooking required. Each serving contains about 210 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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