1917 The Reminder by Jacob A. Didier (5th edition)

WHISKEY COBBLER. Prepared in the same manner as the Claret Cobbler, using whiskey in stead of claret. grape wine cobbler. Use a punch goblet. 2 teaspoonfulls of pineapple syrup. 1 teaspoonful of Maraschino. 2 dashes of lemon juice. J glass of fine ice. Fill up glass with unfermented grape juice, btir, dress with fruit, and sen^e with straws.

sherry cobbler. Use a mixing glass (goblet). 1 teaspoonful of sugar.

I squirt of seltzer, dissolve sugar. Fill glass with fine ice. Then fill it Up with sherry wine. Stir, dress with fruit, float a little claret on top and serve.

BELFAST COOLER.

Use tall, thin glass.

1 lemon (the juice only). 2 pieces of ice. I bottle of ginger ale. oerve with spoon in the glass. SO