The Brandy Cobbler is a cocktail made of brandy, sugar, water, and fresh fruit. The earliest known recipe for the Brandy Cobbler was published in 1887 by Professor Jerry Thomas of the Occidental Hotel in San Francisco. The name “cobblers” comes from an archaic meaning that refers to a drink that is simply poured over crushed ice without being stirred or shaken.
It is usually served in a tall glass over ice. Historically this cocktail has been made with peaches or other stone fruit, but modern recipes have called for many variations of the fruit including apricots, nectarines, cherries, plums and others. It is a drink consisting of brandy, cider, and syrup. It is usually served in a wine glass with ice cubes. The traditional recipe calls for equal parts brandy and cider along with two to three tablespoons of brown sugar syrup.
2 ounce Brandy
1 tsp Simple Syrup
2 ounce Soda water
Fresh seasonal fruit
1. Combine brandy, syrup, and soda water in red-wine glass.
2. Fill glass with shaved ice.
3. Garnish with fruit.
4. Serve with straws.
5. Serve in a Red-Wine Glass.
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