1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

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COBBLERS.

6.

ABSINTHE PLAIN.

A NICE WAY.

Fill a large bar strainer with fine ice, and set it on top of a medium-size cut glass with another glass alongside ofit; now pour ajigger of absinthe over the ice(and a little orgeat if the customer desires it); and, when it is strained, place the strainer on the other glass, porir the contents of the first glass over the ice again,and continue to do this until enough ice has dissolved to fill one of the glasses; then serve.

7.

SUICESSE.

SAN FRANCISCO STYLE. Into a medium-size mixing-glass place two or three lumps of ice, a dash oforgeat syrup and ajigger of absinthe. Shake until frost appears on the out side ofshaker,strain into punch glass, fill up with cold syphon soda and serve.

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8.

* H« * ''

9- BRANDY COBBLER. ^ Dissolve a dessertspoonful ofbar sugar in a little water in a medium-size i^ng-glass, W1 the glass with fine ice, add about ajigger and a halfofcognac, shake thoroughly, decorate and serve with straws,

10.

CHAMPAGNE COBBLER.

nf goblet with fine ice and lay some assorted fruits on the top ^ large mixmg-glass and place in it one dessertspoonful ofsugar of champagne (pourcare fully), mix and then pour over the decorated ice in the goblet, and serve with