Every now and then, it's nice to revisit the classics... the drinks that elevated men from saloon-minders to barkeepers, from mixers to artisans. There are several examples of this...the Old Fashioned, the Gimlet, the Daiquiri, but one of the simplest of drinks is a cobbler. A Cobbler is basically a cocktail without the bitters, and with added sugar. It's usually made with cracked or shaved ice, but sometimes lump, and it's frequently nothing more than the spirit of choice, sugar (or a sweet spirit), ice, and fruit to garnish. Tonight, since it's unseasonably cold here in the Midwest (I'm currently at 59ºF in mid-July!) I opted to go with a whiskey cobbler. Here's how I made mine:
Whiskey Cobbler
1 bar spoon simple syrup
1 scant bar spoon triple sec
lump ice (or ice cubes, in my case)
2 oz rye whiskey (or bourbon)
2 oz seltzer
cherries to garnish
In a 9-ounce glass or so, combine the syrup and triple sec (or just stir 2 tsp of superfine sugar with a splash of soda water). Add ice, add your rye, stir gently, and add the seltzer. Garnish.
And that's it. All the soda and sugar and triple sec to is make the spirit not quite so powerful...but it's still very much the dominant flavor in the drink, just tempered a bit. It's a good drink to use a liquor you're partial to in, as you can really appreciate some of the more subtle characteristics that can get lost to the burn of the spirit at full strength. Definitely one to experiment with.
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