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

COCKTAILS.

CLARET COBBLER. 11. Place a large spoonful ofsugar in a large ralxing-glass, fill tte glass with fine ice and pourin all the claret the glass will hold. Shake thoroughly,dec orate with fi:^ts in season and serve with straws.

SHERRY COBBLER.

12

Make the same as Claret Cobbler, with sherry wine substituted for claret

WHISKEY COBBLER. 13 Make the same as Brandy Cobbler,substituting the desired liquor for cog nac. 14 Make the same as Claret Cobbler, with the desired brand ofwhite winesub Btituted for claret. WHITE WINE COBBLER.

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15.

Si; * *

ABSINTHE COCKTAIL. 16. Fill a medium-size mixing-glass with fine ice, and pour over it five drops of Angostura, a dash of orgeat, a dash of anisette and about halfa jigger ofab sinthe; stir well or shake, strain into small whiskey gla^(cocktail glasses have gone out of date), add a piece of twisted lemon peel and serve.

BARRY COCKTAIL. 17. Make the same as Martini Cocktail, with five drops of crSme de mfinthe added. (See Receipe No. 27.)