1884 The complete bartender. Art of Mixing Plain and Fancy Drinks

THE COMPLETE BARTENDER.

11

Champagne, 2 quart bottles of Maderia Wine, 2 quart bottles of Port wine, 2 quart bottles of Tokay wine, cut into slices and add six large oranges and i pine-apple, mix well and place in the bowl a large lump of clear ice, which should stand up higher than the edges of the bowl, dress around the edges of the bowl with grapes and all fruits in season, dip with ladle and serve in large fancy glasses with straws. COBBLERS. CEAMPAGJfE COBBLER. Use large bar glass. Fill glass nearly half full of ice, put in 2 slices of orange, 3 or 4 berries, i table spoonful of white sugar, mash them together with spoon, fill balance of the glass with champagne, stir well and ornament with fruit, berries 40.

etc, in season, serve with straws.

RHIXE WIJ^E COBBLER.

41.

i pony glass of water, and

Use large bar glass

table

i J/C

spoonsful of sugar well mixed with a spoon until the sugar is disolved, 2 wine glasses of Rhine Wine, fill with cracked ice, stir well with a spoon, and ornament with grapes, orange, pine apple and berries in season, serve with straws

SHERRY COBBLER.

42.

Use large bar glass

i table spoonful of sugar, dissolved in

y^ wine glass of water,

2 wine glasses of Sherry, fill the

tumbler with cracked shake well, and ornament with slices of orange, pine-apple and berries in season, serve with ice,

straws.