1876 Jerry Thoma's Bar-Tender's Guide or How to Mix Drinks (Soft Cover)

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SAUTERNE COBBLER.

99. Champagne Cobbler. (One bottle of wine to four large bar glasses.)

1 table-spoonful of sugar. 1 piece each of orange and lemon peel.

Fill the tumbler one-third full with shaved ice, and fill balance with wine, ornament in a tasty manner with ber. ries in season. This beverage should be sipped through a straw. 100. Catawba Cobbler. (Use large bar glass.) 1 teaspoonful of sugar dissolved in one table-spoonful of water. 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. Ho c k Cobbler. (Use 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 bler, using claret wine instead of Catawba. 103. Sauterne Cobbler, (Use large bar glass.) The same as Catawba cobbler, using Sauterne instead of Catawba.