1895 Official hand-book and guide (1895)

y% wine glass of sherry. 2 tablespoonfuls of fine sugar.

Juice of 34 of a lemon. Grate in some nutmeg, i wine glass of cider. Stir

well, with J£ glass of brandy, and

serve.

Claret Cobbler. (Use large bar glass.) 1 teaspoonful of powdered sugar dissolved in J| wine glass of water.

Fill glass with line 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. i teaspoonful of fine sugar. 3^ teaspoonful of cinnamon, cloves and all- spice. Stir thoroughly, i piece of lemon peel. LORD SALTOUX STYLE. i 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, (U se large bar glass.) i% tablespoonfuls of fine sugar. 2 slices of lemon.

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