1910s Jack's manual by J A Grohusko (3rd edition)

CAPTAIN COCKTAIL

50% Brandy 50% Italian Vermouth Fill glass with cracked ice. Stir, strain and serve.

CATAWBA COBBLER

1 teaspoon of sugar 2 wine glasses of Catawba wine Fill glass with fine ice. Dress with fruits in season, and serve with straws.

CHAMPAGNE COBBLER

Yi tablespoon of sugar 1 slice of orange 1 piece of lemon peel. Fill glass one-third full of fine ice and fill

with champagne,

Serve with straws.

dress with fruits in season.

CHAMPAGNE COCKTAIL

y^ lump of sugar 2 dashes of Angostura bitters Yi pint of Ruinart champagne. Stir well with spoon, twist a piece of lemon peel on top and serve. CHAMPAGNE CUP 1 quart champagne 1 pony of brandy 1 pony of Curasao 1 pony of Maraschino 1 sliced orange 1 sliced lemon Place large piece of ice in punch bowl. 1 bottle of club soda or syphon. Stir well together, add mint and serve.

CHAMPAGNE FRAPPE Place the bottle in a Champagne cooler, fill

with shaved

Turn the bottle for twenty minutes or until

ice and salt.

the wine becomes almost frozen.

CHAMPAGNE JULEP

1 lamp of sugar 1 sprig of mint Fill glass with champagne. Ornament with fruits in season and serve. 39