A type of drink that was common in the early 1800's and now mostly forgotten is the cobbler, a drink usually using a large amount of cobbled (chip) ice. (It has nothing to do with the pie-like dessert called a cobbler.) The most common variant of the drink was the sherry cobbler, but there are several varieties using fruit which we enjoy. In this cocktail, the ginger really gives the peach a nice backbone.
[Part of the Art of the Cocktail series, season two.]
2 slices ripe peach (previously frozen OK)
1 tsp freshly grated ginger
½ oz fresh lemon juice
½ oz peach simple syrup
2 oz Roundstone Rye
Combine the peaches, ginger, lemon and syrup. Muddle to break the fruit. Add the whiskey and ice, and shake until chilled. Pour unstrained into a rocks glass and add more ice.
Recipe from Colonial Spirits by Stephen Grasse.