1895 Official Hand-Book and Guide Bartender's Association of New York City

3/8 wine glass of sherry. 2 tablespoonfuls of fine sugar.

Juice of 1/4 of a lemon. Grate in some nutmeg. I wine glass of cider. Stir well, with 1/4 glass of brandy, and serve. Claret Cobbler. (Use large bar glass.) 1 teaspoonful of powdered sugar dissolved in1/4wine glass of water.

Fill glass with fine ice. 2 wine glasses of claret. Trim with fruits, sip with straws.

Claret Cup. (Use large bar glass.)

2 wine glasses of claret, wine glass of cold water. 1 teaspoonful of fine sugar, teaspoonful of cinnamon, cloves and all­ spice. Stir thoroughly, 1 piece of lemon peel. LORD SALTOUN STYLE. 1 piece of lemon peel. 1 teaspoonful of powdered sugar. 3 dashes of sherry. 2 wine glasses of claret. 1 wine glass of mineral water. Stir and strain well. Claret Punch, (Use large bar glass.) 11/2 tablespoonfuls of fine sugar. 2 slices of lemon. (See next page.) 15