Thursday, February 2, 2017

Claret Cobbler

This proves you can make a cobbler with anything; here is a case of a wine cobbler. Cobblers are sweeter and fizzy rocks drinks with a little fruit to change the scent of the base liquor. They tend to not be as strong as a Martini, or any of those Prohibition era cocktails. Cobblers predate Prohibition, a time when people openly drank punch outside, unafraid of Prohibition officers.

Apothic Red is as good as a Cabernet Sauvignon: it is a blend of Zinfandel, Merlot, Shiraz and Cab. I like how creamy it is on the tongue, and sugar and soda bring out this creaminess. The truth is that you don't want to use your best wine. This isn't a strong drink, but I can see it as a way to enjoy your red wine a little faster, say on a hot day. A rich Cab or Claret becomes pretty refreshing in a cobbler.
  • 4 oz. full bodied Cabernet Sauvignon or Claret
  • 1 tsp. lemon juice
  • 1 tsp. sugar
  • 2 oz. sparkling water
  • orange slice
Dissolve sugar in lemon juice and sparkling water in a red wine goblet. Add red wine and ice and stir gently. Garnish with an orange slice. 

No comments:

Post a Comment

Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at