1876 Bar-Tender's Guide by Jerry Thomas

SAUTEEiS'E COBBLEE.

99. diampagne Cobbler.

(One bottle of wino tofour largo bar glosses.)

1 table-spoonful ofsugar. 1 piece each oforange and lemon peel.

Fill the tumbler one-third fuU with shaved ice, and fill balance with wine, ornament in a tasty manner with ber ries in season. This beverage should be sipped thi-ough a straw.

ICQ. Catawba Cobbler.

CCTbo largo bar gloss.)

1 teaspoonful of sugar dissolved in one table-spoonful oJ rater. 2 wineglasses of wine. Fill tumbler with shaved ice, and ornament with sliced orange and berries in season. Place a straw as described in the sherry cobbler.

101. Hock Cobbler.

(IJso large bar glass.)

This drink is made the same way as the Catawba cob bler, using Hock wine instead of Catawba.

102. Claret Cobbler.

(Use large bar glass.)

This drink is made the same way as the Catawba cob bier, using claret wine instead of Catawba. 103. Sauterne Cobbler. (Use largo bar glass.) The same as Catawba cobbler,using Sauterne instead of Catawba.