1876 Bar-Tender's Guide by Jerry Thomas

BHEIMIY COBBL]JK.

47

97. THE COBBLER.

Like the julep, this de- licious potation is an Amer ican invention,although itis now a favorite in all wai-in climates. The "cohbler" does not require much skill in compounding, but to make it acceptable to the eye,as well as to the palate, it is necessary to display some taste in ornamenting the glass after the beverage is made. We give an Dlus- tration showing how a cob bler should look when mad* to suit an epicure.

98. Sherry Cobbler.

(Use largo barglnsi)

2 wine-glasses ofsherry. 1 table-spoonful of sugar, 2 or 3 slices of orange. Fill a tumbler Avith shav ed ice,shake well,and orna^ ment with berries in season. Place astraw as represented in the Avood-cut.