1908 The World's Drinks and How to Miw Them by Hon Wm Boothby (1st edition)

''The turnpike road to people's hearts I find lies through their mouths, or I mistake mankind.' '-Peter Pindar.

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BRANDY COBBLER. Dissolve a dessertspoonful of bar sugar in a little water in a mcdi11111- size mbring-glass, fill the glass with fine ice, add about a jigger anJ a ha lf of eognac, shake thoroughly, decorate and ser ve with straws. CHAMPAGNE COBBLER. Fill a cut glass goblet with fin e ice, and lay some assorted fru its on t ho top of it; then take a large mbdng-glass and place in it one dessertspoonftl 1 of sugar and dissolve it in a little water; add a wineglassful of champagne (pour carefully ) , mix and then pour 01-er the decorated ice in the goblet, and serve with straws. CLARET COBBLER. Place a large spoonful of bar sugar in a large, thick glass, fill the glass with fin e ice and pour in all the claret the glass will hold ; shake thoroughly, decorate with fruits in season an d serve with straws. 19 20

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SHERRY COBBLER. Make the same as Claret Cobbler, with sherry wine substituted for claret.

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WHISKEY COBBLER. Make the same as Brandy Cobbler, with whiskey substituted fo r brandy. See Recipe No. 18. WHIT~ WINE COBBLER. Make t he same :is Claret Cobbler, with the desired brand of white wine substituted for claret. 23