1930 Swallows by Hon WM T Boothby

116

BOOTHBY'S WORLD DRINKS

CHAMPAGNE COBBLER

Champagne 1 spoon Stir gently with ice and strain into highball glass. Fill with shaved ice, decorate with sliced orange, pineapple and Maraschino cherry and serve with straws. { CHAMPAGNE COBBLER, No. 2 f Brandy 54 jigger Curacoa 54 jigger ^ Champagne to fill Lemon 1 spoon Sugar Syrup 1 spoon Stir all, except champagne, well with ice and strain into tall highball glass. Fill with shaved ice, add champagne to fill, decorate and serve with straws. 2 jiggers Sugar Syrup

CHAMPAGNE PUNCH

Curacoa Lemon

54 jigger Champagne 1 spoon Sugar Syrup

to fill

1 spoon Mix lemon with syrup, add lump of ice and curacoa. Stir well, strain into highball glass, add lump of ice. Fill with champagne, stir gently, decorate and serve with spoon.

CLARET COBBLER

Claret 1 spoon Stir well with ice and strain into goblet. Fill with shaved ice, add claret to fill, decorate with sliced orange, pineapple and Maraschino cherry and serve with straws. CLARET PUNCH Sugar Syrup 2 spoons Mix lemon with sugar syrup in goblet. Fill with shaved ice, pour over claret to fill, decorate and serve with straws. to fill Stir well with ice in highball glass. Add seltzer to fill, decorate and serve ■with straws. COFFEE COBBLER Brandy 1 jigger Port 54 jigger Stir well with ice and strain into highball glass. Fill ■with shaved ice, twist lemon peel over and serve ■with straws. to fill Sugar Syrup Claret to fill Lemon 2 spoons CLARET PUNCH, No. 2 Claret 2 jiggers Lemon 2 spoons Seltzer 2 spoons Sugar Syrup