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It's cherry blossom season, so why not enjoy a Cherry Cobbler?

Updated: May 10

"After we had seen the great man's drawings, he suggested that he and his charming wife would go and have a drink at a special place. We hoped for food but instead we had Cherry Cobblers, very good but not on an empty stomach."

Excerpt from Isokon and the Bauhaus in Britain, by Leyla Daybelge and Magnus Englund . Jack Pritchard, the founder of Isokon, wrote about the damage done by Cherry Cobblers consumed on an empty stomach, while traveling in Berlin with Wells Coates and Serge Chermayeff in 1931. With it currently being cherry blossom season and all, the cherry cobbler seemed perfect to accompany the post on Isokon. As with most classic cocktails, it's very easy to make. The original is really just gin and cherry brandy but this recipe softens the original recipe with citrus and sweet creme de cassis. Did you miss the post on Isokon? Link to it here

According to the 1948 version of The Official Mixer's Manual, a cobbler is a drink "of American origin" and like the julep should be served over shaved ice in a goblet. I don't know whether or not the cobblers that Jack Pritchard and friends enjoyed were served over shaved ice. I rather doubt that they were using shaved ice in Berlin in 1931. So after some research, I'm proposing the recipe below which serves a chilled version in a coupe. But as with any cocktail recipe, experiment with it and make it your own. For a slightly sweeter version use 3/4 oz. Cherry Heering and Cassis and 1-1/2 oz. gin.


  • 2 oz. Gin

  • 1/2 oz. Cherry Heering or cherry brandy

  • 1/2 oz. creme de Cassis

  • 1/2 oz. lemon juice

  • 1/2 oz. simple syrup or agave syrup Fill a shaker with ice, pour ingredients in and shake vigorously. Pour into a coupe and garnish with a lemon or lime twist. The history of Isokon is so juicy we thought it deserved two cocktails! Check out the bonus- Atomic Cocktail here.


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