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Tips & Recipes from The Beagle’s Dan Greenbaum & Bellocq’s Neal Bodenheimer

Dan Greenbaum on the Cobbler

Dan Greenbaum is a bartender and co-owner of The Beagle in New York, NY


The Sherry Cobbler was indisputably one of, if not the most popular mixed drink of the second half of the 19th century. A recipe appears in Jerry Thomas’ The Bon Vivant's Companion in 1862, and by that point the drink was already well known, although there are references to it in books from much earlier.

A great part of the appeal of the cobbler was the novelty of crushed ice and the drinking straw, both relatively new aspects to drinking in that era. Sherry was the most popular at the time, but the cobbler is a style of drink that lends itself well to other wines such as Champagne, Madeira, Port, and Tokaji.

The Recipe

Jerry Thomas’ recipe calls for wine, sugar and crushed ice. Generally, fruit was reserved as a fanciful garnish, which was a common distinction with this drink. I find that muddling a little bit of fruit with the sherry adds another layer and makes the drink adaptable for different seasons.

Seasonal Cobblers

In the summer, we muddle some fresh raspberries with a little bit of lemon and a sharper Amontillado. In the winter, I like to switch to just citrus and change the style of sherry. It shows the versatility of the drink. There are so many different wines to use and sweetener options. I recently made one with Amontillado, Cynar, orange and honey.

Wine Varieties

Madeira works very well too, because of its acidity. Sweeter sherries and port are also cool, because they allow you to use less, or no sugar at all. A Champagne cobbler runs in the same mold of the sherry cobbler. Lastly, using liqueurs as sweeteners is another interesting twist on the drink.

A Cobbler at Beloocq in New Orleans

Photograph courtesy of Bellocq

Neal Bodenheimer’s Take

Neal Bodenheimer is a bartender and co-owner of Bellocq and Cure in New Orleans, LA

Cobblers in New Orleans

When my partner, Kirk Estopinal and I were opening Bellocq, we wanted to create a place focused on historical cocktail formats. Kirk is an extremely detailed cocktail researcher and used a number of books, including Convivial Dickens and some vermouth books. We also talked to Dave Wondrich a number of times and no question about it, he is a wealth of knowledge. Cobblers are one of our main cocktails and the sherry cobbler is the most famous of all cobblers.

Sherry Choices

We go back and forth on which sherry we use, but for Tales of the Cocktail, we created a cobbler using an unfiltered La Gitana Manzanilla that’s still has a little bit of flor in it. A lot of times we like to use the Pedro Romero Amontillado.

A Cobbler with Salers Gentian

I love Salers Gentian; it’s so delicious and I think it’s great. It makes an amazing cobbler with just a dash of sugar and a little bit of grapefruit peel. Salers is light, doesn’t have too much alcohol and has enough sugar.

The Beagle’s Sherry Cobbler Recipe

Recipe courtesy of bartender Dan Greenbaum


Serves 1

Glass: Collins

Ice: Pellet Ice or Crushed Ice

Garnish: Raspberries + Orange Slice


- 1 lemon wedge

- 3 to 4 raspberries

- 0.75 oz sugar syrup (a 1:1 ratio of sugar and water)

- 2.75oz Gonzalez Byass Viña AB Amontillado (Lustau Los Arcos Dry Amontillado works well too)


1) In a cocktail tin, muddle the lemon wedge, raspberries and sugar syrup.

2) Shake with a small handful of pellet ice.

3) Pour into a Collins glass and fill with additional pellet ice.

4) Garnish with raspberries and orange slice and serve with a straw.


Bellocq’s Boothby Cobbler #1 Recipe

Recipe courtesy of bartender Neal Bodenheimer


Serves 1

Glass: Collins or Julep Cup

Ice: Pellet Ice or Crushed Ice

Garnish: Orange Peel + Red Grapes


- 2 oz Cocchi Vermouth di Torino

- 1 oz Henry McKenna 10 Year Bonded Bourbon

- 2 dashes Angostura Bitters

- 1 dash Regan's Orange Bitters

- 7 drops Orange Flower Water

- 1 oz dry sparkling wine

- Red grapes

- 2 swaths of orange peel


1) Add bourbon, vermouth, bitters, 1 orange peel, and 4 drops orange flower water to a shaker tin and shake 20 times.

2) Strain over coarse crushed ice and top with sparkling wine.

3) Garnish with red grapes, 2nd orange peel, and finally 3 drops of orange flower water.





Dan Greenbaum

The Beagle

East Village

Cocktail Bar / Sherry Bar

162 Avenue A

New York, NY 1009

T: 212.228.6900



Photo Credit: Find. Eat. Drink.



Neal Bodenheimer


Warehouse District

Cocktail Bar

The Hotel Modern

936 St Charles Streetcar

New Orleans, LA 70130

T: 504.962.0911




Cocktail Bar

4905 Freret Street

New Orleans, LA 70115

T: 504.302.2357


Cane & Table

French Quarter

Cocktail Bar

1113 Decatur Street

New Orleans, LA 70116

T: 504.581.1112