1928 Cheerio a book of Punches and Cocktails by Charles

FANCY WINE DRINKS

33

Champagne Cobbler

Fill container one-third full of shaved ice, throw in a piece of orange or lemon peel, fill up with Champagne, ornament with berries in season and serve with straws. Baclanova Nectar In a large container peel and shred fine the rind of half a lemon, add a tablespoonful of powdered sugar and the juice of a whole lemon. Cut in a few thin slices of cucumber with the peel on. Add a bottle of Claret, a pint of Champagne and a bottle of seltzer water. Fill with ice, stir thoroughly and serve. Sherrio Cocktail Te one part of Sherry wine add an equal amount of Vermouth, two dashes of orange bitters, place in a shaker with ice, and stir thoroughly and serve. Champagne Cocktail In a goblet place one lump of loaf sugar saturated with Angostura bitters, one cube of ice and one piece of twisted lemon peel. Fill the goblet with cold Cham pagne, stir with a spoon and serve. Fort Wine Sangaree Into a glass of Port wine put in a half teaspoonful of powdered sugar, and add a few small lumps of ice. Shake up well, strain into a claret goblet and serve with a little grated nutmeg on top.