1898 Mixology; the art of preparing all kinds of drinks ..

HAYWOOD'S MIXOLOGY.

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up cracked ice, shake well,

berry, two jiggers whiskey; fill

dress with fruit in season; serve spoon and straws. Sherry Cobbler. Use large bar glass.

One tablespoon of sugar, two wine

glasses of sherry, fill tumbler one-half with cracked ice, shake well, ornament with slice of lemon peel, orange, berries in season, and serve with straws. Rhine Wine Cobbler. Make the same as Sherry Cobbler, using Rhine wine instead of sherry. Catawba Wine Cobbler. Make the same as Sherry Cobbler, dissolving the sugar in one-half wine glass of water, using catawba wine instead of sherry. California Wine Cobbler. Make the same as Cherry Cobbler, using California wine in- stead of sherry. CUPS. One-half wine glass maraschino, one- half wine glass chartreuse, one-half wine glass curacoa, one- half wine glass Jamaica rum, six lemons squeezed, three bot- tles claret, one bottle sauterne, two bottles apolinaris, some cucumber rind, sliced lemon, orange, pineapple, mint leaves, sugar to taste; add a few lumps of ice, stir well, serve. Claret Cup. [For 6 Persons.] Use punch bowl. One quart bottle of claret, one-half pint of curocoa, one-half pint of brandy, juice of two lemons, one wine glass of vanilla syrup, one-half pint of water, slice or two of cucumber peel, one orange sliced, sweeten to taste with sugar, one block of ice, serve with ladle. Champ ag*ne Cup. Make the same way as Claret Cup, using champagne in- stead of claret. Continental Claret Cup. Large punch bowl.