1933 Mixer's Guide

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MIXER'S GUIDE

COBBLER CATAWBA Use large bar glass, one-half full of shaved ice, one teaspoonful of fine sugar dissolved in a little cold water, one and one-half wine glasses Catawba wine, one-quarter slice of orange. Fill with shaved ice; stir; ornament with fruit and serve with straws. CHAMPAGNE COBBLER Use large bar glass. One teaspoonful of fine sugar, one slice of lemon peel, one slice of orange peel. Fill glass one-half full with shaved ice and fill up with cham pagne. Decorate with fruit and serve with straws. One-half tablespoon of sugar. One slice of orange. One slice of lemon peel. Fill glass with one-third full of fine ice and fill with champagne, dress with fruits in season. Serve with straws. CLARET COBBLER Use large bar glass. Dissolve 1 teaspoonful of sugar in a little water, one-quarter slice of orange, two wine glasses of claret. Fill with shaved ice and serve. COBBLER CLARET Use a large bar glass. Fill glass two-thirds full with shaved ice, one teaspoonful of fine sugar, one-quarter slice of orange, two wine glasses of claret. Stir gently and serve with straws. CHAMPAGNE COBBLER

HOCK COBBLER

Use large bar glass. One teaspoonful of fine sugar dissolve in a little water. One slice of orange, cut into quarters.

Fill the glass one-half full of shaved ice; then fill it up with Hock wine. Ornament the top with berries in season and serve with straws.