1912 The Buffet Blue Book bu John H Considine

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47.

CALIFORNIA WINE COBBLER. Large bar glass half full of ice; 1h table– spoonful of sugar, juice of 1 orange, 1 wine glass California wine. .Stir well, fill up with ice, dash with claret, dress with fruit, serve with a straw.

48. CHAMPAGNE COCKTAIL • .

Use tall thin glass; · 1 lump of sugar, 2 dashes Abbott's Bitters, 1 small lump of ice, 1 piece , of twisted lemon peel. Fill up glass with wine, stir up with a spoon, and serve. One pint · of wine will make three drinks; one quart will make six cock- . tails. ' • Use medium sized thin glass, 1-3 full of shaved ice, 1 teasponful powdered sugar, 1 piece each of orange and lemon peel. Fill with wine; decorate with berries, and serve with straw. Or.e quart of wine will serve four or five persons. so. CHAMPAGNE CUP. For a four-gallon mixture · put in a large punch bowl, 2 cans pineapple, quartered, 8 oranges, sliced; 4 lemons, sliced; I quart curacoa, 1 pint chartreuse, 1 pint abricotine, 1 quart Cognac brandy, 1 quart of Tokay or Catawba wine. Stir up well and let it sta'ld over night, and add, when ready to use, 3 quarts Apollinaris, 6 quarts champagne; put a large piece of ice in the punch bowl, decorate with fruits, and serve in cham– pagne cups. 49. CHAMPAGNE COBBLER.

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