1902 Fancy Drinks by the Bishop and Babcock Company

f^^^^^^TH^BISH^^JlABCOCKjOMPANY.

CHAMPAGNE JULEP. JTJI/EP GLASS.—One lump sugar, one sprig mint, pressed to bring out flavor,fill -with cham pagne,stirring slowly. Tastily trim with fruit and serve qruckly. CHAMPAGNE PUNCH. PUNCH BOWL.—Onequartchampagne,quarter pound sugar, one orange sliced,juice one lemon, four slices pineapple, one wineglass strawberry syrup. Trim bowl with fruits and serve in cham pagne goblets. CLARET COBBLER. LARGE BAR GLASS.—Dissolve one teaspoon fine sugar in ^ wineglass water,fill with fine ice and add two wineglasses Claret. Trim with fruits, serve with straws. CLARET CUP. LARGEBAR GLASS.—Oneteaspoon finesugar, one piece lemon peel, three dashes Sherry, two wineglasses Claret, one wineglass soda. Stir thoroughly and strain. CLARET PUNCH. large bar GLASS.—1^ tablespoons fine sugar, two slices lemon,two slices orange,fill with shaved ice and add Claret until glass is full. Shake well, trini with fruits, ferve with straws. Or,LARGE GOBLET.—Half fill with fine ice, IJ^ ponies brandy, two teaspoons fine sugar, fill with Claret. Shake well, trim with fruit, serve with straws.

aEVELAND,CHICAGO,ST.PAUL. NEW YORK.