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

8AUTEKNE COBBLER.

99. Champagne Cobbler.

(One bottle of wine to four largo bar glasses.)

I table-spoonful ofsugar. 1 piece each oforange and lemon pee).

Fill the tumbler one-third full -with shaved ice, and fil] balance with wine, ornament in a tasty manner with ber ries in season. This beverage should be sii^ped through a straw.

100. Catawba Cobbler.

(Ubo largo bar glass.)

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

101. Hock Cobbler.

(Use largo bar glass.)

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

102. Claret Cobbler.

(Uso largo bar glass.)

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

103. Satiterne Cobbler, (Uso large bar glass.) The same as Catawba cobbler,using Sauteme instead of Catawba.