The Champagne Cobbler is a riff on the ancient Sherry Cobbler, and its origins are likewise shrouded in mystery. The recipe is at least one hundred years old, and probably closer to two.
The recipe is flexible; even though it’s called a Champagne Cobbler, it works with any sparkling wine you prefer, however sweet or dry you like it. And you can use any berry you like as a garnish; even the tartest berries will soak up the alcohol and sugar for a tasty treat at the end of the drink.
Older recipes called for granulated sugar instead of simple syrup. You can use regular table sugar, but we prefer simple syrup as it’s easier to incorporate. If you do, reduce the amount of granulated sugar to half and add a bit of water before you muddle.
