1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

130

Champagne, (Sec)

1 Bottle.

Lemon

2 Rings.

Shaved Ice. Syrup or Sugar,

Tablespoonful.

1

Mixing: Put the sugar into the large bar glasses ; fill each 3 parts with ice, and then pour in the champagne* Ornament with the lemon ; fix the straws and serve.

Mock Champagne Cobbler.

Lemonade,

1 Split.

Elder Flower Water,

1 Tablespoonful.

Orange

1 Dessertspoonful.

„

„

Brandy,

1 Tablespoonful.

Sugar or Syrup,

„

1

„

Ice and Orange Ring. Mixing: Put the sugar or syrup into the glass; then the orange flower and elder flower waters. Give it a good shaking round; add the brandy; fill up with the split lemon; fix the straws and serve with a ring of orange on the top.

Claret Cobbler.

Claret,

1 Glass;

Dash of CloveSi Lemon,

2 Rings.

Ice.

Mixing: Put in the claret with a dash of clove cordial ; ice decorate, and serve. The clove cordial will possibly make the cobbler sweet enough for gentlemen's taste. Ladies may probably prefer a little more sugar.

Moselle Cobbler.

Make as for champagne cobbler.

As this is generally a