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

HOW TO MIX FANCY DRINKS.

19

SHERRY COBBLER.

{Use large bar glass.)

1 tabiespoonful powdered sugar. 1 or 2 slices of orange, cut into quarters,

yill gla.s5 with shaved ice, then fill up with sherry; shako well and ornament top with fruit tastily. Serve with a straw.

WHISKY COBBLER.

(Use large bar glass.)^

V/j wine-glasses of whisky. 1 teaspoonful white sugar, dissolved well. lYz tablespoonfuls pineapple syrup, or slice of or ange,cut into quarters. Fill glass with shaved ice; stir well and dress with fruits, berries, etc.. and serve with a straw.

AUDITORIUM COOLER. (Use large bar glass.)

Juice of 1 lemon. 1 teaspoonful white sugar. 1 bottle cold ginger ale. Stir well; ornament with fruit, berries and serve.

ROCKY MOUNTAIN COOLER. (Use large bar glass.)

1 egg beaten up. 1 teaspoonful white sugar. Juice of 1 small lemon. Add cider, stir well; grate a little nutmeg on top If desired,