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

A COMPLETE BUFFET MANUAL,OR

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CLARET COBJILER. (Use large bar glass.) 1 teaspoonful sugar, dissolved in one-fourth wine glass water. 1 slice of orange, cut into quarters. 2 wine-glasses claret. Fill glass with fine ice and dress with fruits. Serve with a straw. HOCK COBBLER. Same as Catawba, using Hock wine instead.

PORT WIXE COBBLER. (Use large bar glass.)

1 teaspoonful powdered sugar. 1 pony of orchard syrup. Fill glass with shaved ice. 114 wine-glass port wine. Stir well; dress with fruit and serve.

RIIIXE WINE COBBLER. (Use large bar glass.)

3 tablespoonfuls powdered sugar. 1 wine-glass water. 2 wine-glasses Rhine wine. Fill glass with shaved ice; stir well; ornament with fruits, and serve with a straw.

SATJTERNE COBBLER. (Use large bar glass.)

1 teaspoonful powdered sugar, I2 wine-glass orchard syrup. Fill glass with shaved ice. 2 wine-glasses Sauterne. Stir well; dress with fruits; serve with straw.