Brandy (or Whiskey) Cobbler

Brandy or Whiskey Cobbler With Seasonal Fruits

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Prep: 3 mins
Cook: 0 mins
Total: 3 mins
Serving: 1 serving
Yield: 1 cocktail
Nutrition Facts (per serving)
262 Calories
0g Fat
18g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 1
Amount per serving
Calories 262
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 18g 6%
Dietary Fiber 1g 3%
Total Sugars 17g
Protein 0g
Vitamin C 11mg 56%
Calcium 18mg 1%
Iron 0mg 1%
Potassium 67mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The cobbler is a classic cocktail and the most famous variation is the sherry cobbler. The brandy cobbler and whiskey cobbler are also old-time favorites, they simply pack more of a punch than any of the wine versions.

Much like the classic sour drinks, the cobbler is essentially a drink formula: a base alcohol sweetened with syrup (or sugar) and adorned with seasonal fruit. You can adapt it in a variety of ways.

In the 1862 publication "How to Mix Drinks," Jerry Thomas suggested a whopping 4 ounces of whiskey in the whiskey cobbler. That is quite intoxicating for the average drinker, so this modern-day mix knocks it down to a more manageable 3 ounces, which is still a double-shot. It's strong, but tastes great and is a wonderful way to dress up your favorite brandy or whiskey.


  • 3 ounces brandy, or whiskey

  • 1/2 to 1 ounce simple syrup, to taste

  • 1 to 2 ounces club soda, to taste

  • Orange slice, lemon slice, or seasonal fruits, for garnish

  • Cherry, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. In a wine or old-fashioned glass filled with crushed ice, build the ingredients.

  3. Stir well and top with soda, if desired.

  4. Add the fruit garnishes (skewered or piled on top of the ice).

  5. Serve with a straw and enjoy.


  • Feel free to adjust the amount of syrup to taste. A full ounce may be a little much, depending on the whiskey or brandy you pour. Start out with just 1/2 ounce of syrup, stir it up, give it a taste, then add more if needed.
  • Use whatever fruits are in season at the moment, just as they would have in the late 1800s before modern distribution made a bounty of fruits available year-round. If you prefer to keep it simple, a cherry and a slice each of lemon and orange are great any time of year.
  • Some cobbler recipes top the drink with club soda. This is a fine option, though it's not traditional or required.
  • Cobblers really are best when served over crushed ice. To quickly crush ice cubes, place them in a plastic or cloth bag (a Lewis bag is specifically made for this task) and hit it with your muddler or a rolling pin. You can also use a blender but will want to remove any excess water it creates.

Recipe Variations

  • While brandy and whiskey both make a great cobbler, gin and rum are also acceptable options when it comes to the base spirit.
  • You can use any distilled spirit as the base. For instance, you might try a Grand Marnier cobbler or a pear brandy cobbler. Many of these include sherry along with the other spirit.
  • For an old-fashioned twist, try substituting the simple syrup for gomme syrup. It will give your drink a silkier texture that is quite enjoyable.

How Strong Is a Brandy Cobbler?

Since the cobbler is predominantly liquor, this is not going to be a light drink. When made with an 80-proof brandy or whiskey and no club soda, it has an alcohol content around 27 percent ABV (54 proof). That's about the same as a Manhattan or metropolitan. Of course, if you add soda, it will weaken the drink and if you go with the full 4-ounce pour Jerry Thomas used, it will be even stronger.