1933 American Bar Guide by R C Miller

98. Sherry Cobbler ( se large ba~ glass)

2 wine-glasses of she rry. I tablespoonful of sugar. 2 or 3 slices of orange. F ill a tumbler w ith shaved ice, shake well. and orna– ment wi th berries in season. Place a straw in glass. 99. Champagne Cobbler (One bottl e of w ine to fo ur large bar glasses) 1 tablespoonful of sugar. 1 piece each of lemon and orange p.eel. Fill the tumbler one-third fu ll w ith shaved ice, and fill balance w ith w'ine, ornament in a tasty manner with berries in season. This beverage should be sipped through a straw. I 00 Catawba Cobbler ( Use la rp-e ba r gl ass} teaspoonful of sugar dissolved in one tablespoonful of water. 5 w ine glasses of wine. !Fill tumbler w ith shaved ice, and ornament with sliced orange and berries in season. I 0 I. Hock Cobbler ( Use large ba r g lass) Th is drink is made the same way as the Catawba cob– bler, using Hock wine instead of C atawba. I 02. Claret Cobbler (Use la rge ba r gl ass ) li'his drink is made the same way as the Catawba ·cob– bler, using clairet w ine instead of C atawba. I 03 Sauterne Cobbler (Use la rge bar glass ) The same as Catawba cobbler, using Sauterne instead of Catawba. 33