1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

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H ow to lltfix All K 1:nds of Drinks.

BRANDY CHAMPERELLE. (Use small wine-glass.)

1-3 wine-glass r ed 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. 7f tablespoon sugar. Juice of r orange. 2 .%' 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. r slice of orange, cut into quarters. 2 wine-glasses Catawba wine. Fill glass with fine ice, and dress with fruits. Serve with a straw. CHAMPAGNE COBBLER. (Large bar or soda-water glass.) r t easpoonful sugar: r slice .each orange and lemon peel. Fill .glass one-half full shaved ice, and the balance with wine, dressed with fruits, and servewith a straw.