Ginger Cobbler

This cocktail recipe belonged to Hannah Maclurcan, an early celebrity Australian cookbook writer, who also famously ran the old Wentworth Hotel in Sydney during the early decades of the 1900s. The cocktail’s arrival in the young colony occurred rather earlier, however, when boats laden with hunks of ice, hauled from the lakes of Boston, first made their way into Sydney Harbour in 1839. The newly arrived settlers, not shy of a drink or two, toasted this momentous occasion with generous rounds of ‘cobblers’.

Originally featuring sherry, cobblers are heavy on both booze and ice, sweetened with a dash of cordial or sugar syrup – perfect for a summer’s day. Feel free to experiment using brandy, bourbon or rum for the spirits, and other cordial flavours.

I’ve made it here with bourbon and my Ginger cordial (see opposite page), but don’t dare skimp on the straw, or you’ll have Hannah to answer to.

SERVES 4

INGREDIENTS

crushed ice

4 tablespoons Ginger cordial

240 ml (8 fl oz) bourbon

METHOD

Fill four tumblers three parts full with crushed ice. Pour a tablespoon of cordial into each tumbler and stir together.

Pour the bourbon over and top with more crushed ice. Must be served with a straw.