1910 The Barkeeper's Manual by Raymond E. Sullivan (second edition)

CH AM PAGNE COBBLER.

U se a t all glass. O n e-h al f t easpoon fu l sugar .

Fi l l the gl ass fu ll o f fine ice. Po u r Ch am­ pagne over the ice. St i r well and or nam en t w it h ber r i es, etc., in season . Ser ve w it h st r aw s. CLARET COBBLER. T h i s d r in k is m ade the sam e as Sh er r y Cob­ bler, u sin g Cl ar et inst ead. WHISKEY COBBLER. U se a l ar ge glass. D issol ve i 1/? t easpoon fu ls su gar in a lit t le •wat er , One t easpoon fu l Pin eapp le Syr u p , O n e-h alf w in e gl ass fu l l o f W ilson W h i sk ey. Sh ak e well, and ser ve w it h fr u i t and st r aw s. RHINEWINE COBBLER. U se l ar ge glass. O ne and on e-h al f t easpoon fu ls sugar , Th r ee dashes Cu r acao, Fi l l gl ass w it h ice. Po u r in Rh i n e W i n e un t il gl ass is fu l l. St i r well, and ser ve w it h fr u i t in season and st r aw .

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