1934 Charles Book of Punches and Cocktails

FANCY WINE DRINKS

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and two small pieces of pineapple. Fill the glass nearly full of shaved ice, then fill up with Sherry wine. Orna– ment the top with berries in season, and serve with straws.

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.

B ACLANOVA 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

To 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