Sherry Cobbler Recipes

SHERRY COBBLER

Steps:

• Add the sherry, simple syrup, and orange half-wheel to a cocktail shaker and fill with ice. (Note: If using a sweeter sherry, reduce the amount of simple syrup.)
• Shake brutally (this will muddle the orange), then strain into a highball glass filled with fresh crushed ice.
• Garnish the drink with an additional orange wheel.

BRANDY (OR WHISKEY) COBBLER

Steps:

• Gather the ingredients.
• In a wine or old-fashioned glass filled with crushed ice, build the ingredients .
• Stir well and top with soda, if desired.
• Add the fruit garnishes (skewered or piled on top of the ice).
• Serve with a straw and enjoy.

SHERRY COBBLER

Steps:

• Put sugar and water into a cocktail shaker and stir to dissolve. Add orange slices to the shaker and pour in sherry. Fill with ice, shake well, and strain into a tall glass full of crushed ice. Garnish with seasonal berries and a fresh slice of orange.

SHERRY COBBLER

Steps:

• In a mixing glass or cocktail shaker, add the lemon, orange, and simple syrup, and muddle. Add the sherry, fill with ice, and shake. Finely strain into a Collins glass over crushed ice. Top up with additional crushed ice and garnish like there's no tomorrow.

BLOOD ORANGE SHERRY COBBLER

Steps:

• Combine the sugar with 1/2 cup water in a small saucepan. Heat together, stirring, until the sugar dissolves, then turn off the heat and let cool completely.
• Slice half of the blood orange into wheels. Reserve 2 wheels for garnish. Muddle the remaining orange wheels with 1 sprig mint and 1/2 ounce simple syrup in a glass shaker (save the remainder for another use). Juice the remaining half of the orange, adding the juice to the shaker. Add the sherry and shake. Strain into a highball glass filled to the top with ice. Garnish with the remaining mint and the wheels of blood orange.

SHERRY COBBLER

Steps:

• Fill a large (about 9-ounce) goblet two-thirds full with crushed ice. Add sugar, orange juice, and sherry. Decorate with fruit and a sprig of mint, if you like.

CHERRY SHERRY COBBLER

Steps:

• Make simple syrup by combining the superfine sugar with 1 cup water in a jar; shake until sugar is dissolved. (This will keep in the refrigerator for weeks.)
• In a highball glass, muddle lemon and 3 cherries with 3/4 of an ounce of simple syrup. Add sherry, stir to combine and fill glass with crushed ice. Garnish with another cherry and an orange slice. Serve with a straw.

SHERRY COBBLER

Steps:

• Put the fruit in the bottom of a cocktail shaker and bruise it with a muddler or the end of a bar spoon to release some of the juice. Add the sherry and sugar syrup if using.
• Fill the shaker with ice and shake hard. This will extract more juices from the fruit and dilute the drink.
• Strain into a highball glass, filled with fresh ice and garnish with a slice of orange or lemon and a piece of pineapple.

EASY CHERRY COBBLER

Steps:

• In a large bowl, combine pie filling and extract; spread into a 9-in. deep-dish pie plate. Bake, uncovered, at 400° for 10 minutes., Meanwhile, in a bowl, combine the baking mix and 2 tablespoons sugar. In another bowl, combine the milk and margarine. Stir milk mixture into dry ingredients until a soft dough forms. , Drop dough by spoonfuls over warmed pie filling. Sprinkle with remaining sugar. Bake, uncovered, at 400° for 20-25 minutes until topping is golden brown. Serve warm.

SIMPLE CHERRY COBBLER

Steps:

• In a small saucepan over medium heat, bring cherries and 1/3 cup sugar to a boil. Remove from the heat; set aside., In a small bowl, combine the flour, baking powder and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Spread into a greased 3-cup baking dish; pour cherries over the top. , Bake at 375° for 25-30 minutes or until bubbly and edges are golden brown. Serve warm.