1895 Modern American drinks; how to mix and serve all kinds of cups and drinks



Catawba Cobbler. One tablespoonful fine sugar, the juice of half a lemon, two jiggers of Catawba wine in half a glass (mixing) full fine ice; shake well. Trim with fruit. Sip with straws. Champagne Cobbler. Dissolve one lump sugar in a long thin glass with a little water, add a piece of lemon-peel, a slice of orange, a few lumps ice, then fill with champagne; stir. Sip with straws. Claret Cobbler. One-half tablespoonful fine sugar in a mixing- glass three-fourths full of fine ice, two jiggers claret; shake well. Trim with fruit. Serve with straws in a long thin glass. Port Wine Cobbler. A thin eight-ounce glassful fine ice, one table- spoonful gum-syrup, one jigger port wine. Mix well. Ornament with fruit. Serve straws. Rhine Wine Cobbler. Dissolve one tablespoonful fine sugar with one jigger water in a long thin glass. Add two jig- gers Rhine wine; fill the glass with fine ice; mix well. Trim with fruit. Serve straws.

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