1883 McDonough's bar-keepers' guide, and gentlemen's sideboard companion (1883)

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No. 71. Brandy Julep. Fill large bar glass with shaved ice, place on top a few sprigs of fresh mint and a table-spoon of bar sugar, pour in one-half wine-glass of water and one and one-half wine-glasses of the best Cognac Brandy r add a few berries and a couple of slices of orange ; shake this well, dash Avith Port Wine or Jamaica Rum, sprinkle some bar sugar on top, and ornament with some more berries and sliced pineapple and orange, with some additional mint in the center. Imbibe through a straw. No. 72. Whiskey Julep. Follow same directions as in No. 71, substituting Whiskey for Brandy. No. 73. Gin Julep. Follow the same directions as in No. 71, using the ingredients in the same proportions, substituting Gin for Brandy. No. 74. The Cobbler. A delicious summer drink is the cobbler, being with some a favorite over the Julep. It had its origin in the United States and is rather simpler in its construction than the Mint Julep. shake well and decorate with fruit in season, such as sliced orange and pineapple, berries, etc. Imbibe through a straw. No. 76. Catawba Cobbler. Follow same directions as in No. 75, substituting Catawba W T ine for Sherry. No. 77. Rhine Wine Cobbler. Follow same directions as in No. 75, substituting Khine Wine for Sherry. No. 7 8. Sauterne Cobbler. Follow the same directions as in No. 75, using the ingredients in the same proportions, substituting Sauterne Wine for Sherry. No. 7 5. Sherry Cobbler. Fill large bar glass with shaved ice, one table-spoon of bar sugar,, pour in two wine-glasses of the best Sherry ;