1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

HOW TO MIX FANCY DRINKS.

17

BRANDY CUAJIPERELLE,

(Use small wine-glass.)

1-3 "Wine-glass red Curacoa. 1-3 "Wine-glass anisette or Maraschino, or yellow Chartreuse. 1-3 wine-glass brandy. 3 drops Angostura bitters.

CALIFORNIA WINE COBBLER.

(Use large soda-water glass.)

Fill glass with finely shaved ice. % tablespoon sugar. Juice of 1 orange. 2V^ wine-glasses California wine. Stir well; dress with fruit. Top with port wine. Serve with a straw.

CATAWBA COBBLER.

(Use large bar glass.) 1 teaspoonful powdered sugar, dissolved in a little water. 1 slice of orange, cut into quarters. 2 wine-glasses Catawba wine. Fill glass with fine ice, and dress with fruits. Serve with a straw. I

CHAMPAGNE COBBLER. (Large bar or soda-water glass.)

1 teaspoonful sugar. 1 slice each orange and lemon peel.

Fill glass one-half full shaved ice, and the balance with wine, dressed with fruits, and serve with a straw.