Alcademics

I wrote a story for the San Francisco Chronicle about cobblers, mostly Sherry Cobblers. Read it here.  

While hot weather bears down on much of the country, summer in San Francisco is more of a state of mind than a change in the weather. And many bartenders around the city are addressing the abstract concept of hot temperatures by placing cooling, ice-filled cobblers on their seasonal drink lists. 

At new downtown venues the Dawn Club and Heartwood, the drink appeared on their opening menus; at Pacific Cocktail Haven, also downtown, and Canteen, in Menlo Park, the cobbler joined the list for the season; and bartenders at the Treasury in the Financial District are swapping out their spring sipper for a new summer variation. 

The cobbler, a century-old low-ABV classic, most likely takes its name from the cobblestone-shaped pebble ice used in the drink. Along with the julep, the cobbler helped popularize American-style iced cocktails around the world, as well as the use of the drinking straw.