1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

48

BAUTKENE COBELEB.

99. Champagne Cobbler.

(One bottle of wino to four large bar glasaee.)

I table-spoonful ofsugar. 1 piece each of orange 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 through B straw.

100. Catawba Cobbler.

(Ubo largo bar glass.)

1 teaspoonful of sugar dissolved in one table-spoonful ol water. 2 wineglasses of wine. FiU 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.

(Use large bar glass.)

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

102. Claret Cobbler.

(Uae large bar glaes.)

This drink is made the same way as the Catawba cob» bier, using claret wine instead of Catawba.

103. Sauterne Cobbler. (Use lurgo bar glass.) The same as Catawba cobbler,using Sauteme instead of Catawba.