Garnish: seasonal fruit or orange and lemon slices with a cherry
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!
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.
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.