1889 The American Bar-tender's Guide (Australia) by Jerry thomas

HOCK COBBLKR.

Sherry Co>bler. (Use large bar-glass.)

, Take 1 table-spoonful of fine white sugar. 1 slice of orange, cut up into quarters. 2 small pieces of pineapple.

Fill the glass nearly full of shaved ice, then fill it up w ith sherry wine. Sh ake up, ornament the top w i t h berries in season, and serve with a straw.

Chamyagne Cobbler. (Use bottle of wine to four large bar-glasses.)

Take 1 tea-spoonful of sugar.

1 piece each of orange and lemon peel.

Fill the tumbler. one-third. full with shaved ice, and 611 balance with wine, ornament in a tasty manner with berries in season. Serve with straws.

Claret Cobbler (Use large bar-glass.)

Take 1 teaspoonful of fine white sugar, dissolved in

a little w'ater.

1 slice of orange cut into quarters.

Fill the glass half full of shaved ice, then fill it up with Claret wine. O r n ament the top with be r ries in season, and serve with a straw. Hock Cobbler. (Use large bar-glasses.) This:.drink is made the same way as t h e c l a r et cobbler, using Hock wine instead of Claret.

Dark and. Aromatic.

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