1891 Wehman’s Bartender’s Guide by Henry J. Wehman

WEHMAN'S BABTENDEES' GUIDE.

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Rliine"Wine Cobbler.—(Use a large har glass.) table-spoonfuls of Sugar. lyi wine glass of Water, dissolve •well ■with a spoon. I'A wine glass of Bhino Wine. Fill the glass with shaved ice. Stir up well with a spoon; ornament with grapes, orange, pine apple, strawberries, in season, and serve with a straw. This is a fashionable German drink. Take 1 teaspoonful of fine white Sugar, dissolved in a 1 slice of Orange cut into quarters. Fill the glass half full of shaved ice, then fill it up with Catawba wine. Ornament the top with berries in season, and serve with a straw. Hock, Claret and Sauterne Cobblers are made the same way, substituting these liquors for the Catawba. California Wine Cobbler.—( Use a large bar glass.) Fill glass with fine ice. % table-spoonful Sugar. ^ Juice of 1 Orange. wine glass California Wine. Stir well; dress with fruit. Top with Port Wine. Serve with a straw. little water. Port Wine Cobbler.—(Use a large bar glass.) Yz table-spoonful of Sugar. 1 pony glass of Orchard Syrup. ^ wine glass of Water, dissolve .well with a spoon. Fill the glass with fine ice. wine glass of Port Wine. Mix up well, and ornament with grapes, berries, etc., in sea/- son, and serve. Santinas "Ne-vv Oi-leans Pousse Cafe.—CHsa o Sherry wine glass.) wine glass Brandy. " Maraschino. y " Curagoa. Careful attention must be paid to the arrangement of colors, and to preventing the different portions from running into each other. Cata'wba Cobbler.—(Use a large bar glass.)