1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWARD AND BARKEEPER'S MANUAL.

27

in making the r.herry co bier. It is net necessary to mea- sure the wine, but till the tumbler right up from the bottle; two wine glasses full are about what it will hold with the ice. Sip through a straw or glass tube.

— CLAEET COBBLER.

79.

Use the same method as in the Catawba cobbler ;

using

claret wine instead.

80.— HOCK COBBLER.

made the same as the Catawba cobbler, sub-

This also is

stituting hock for the native wine.

— SAUTE RNE COBBLER.

81.

The same directions are to be followed as in the case of the Catawba cobbler.

— WHISKY COBBLER.

82.

Two wine glasses of whisky )

one tablespoonful of sugar

Follow the instructions given with

two slices of orange.

No. 77.

83. — CHAMPAGNE COBBLER.

One bottle of wine to four persons ;

one tablespoonful of

sugar for each glass ; Fill each tum- bler one third full with ice, and the balance with wine. one slice of orange.

— GIN SMASH.

84.

One wine glass gin ; A few drops of water, some broken ice and a couple of sprigs of mint. Add a slice of orange and a few berries. 85.— WHISKY SMASH. two teaspoonfuls of sugar.

One wine glass of whisky ;

two teaspoonfuls of sugar ; a