1933 Mixer's Guide

MIXER'S GUIDE

55

PORT WINE COBBLER

Two teaspoonfuls of sugar. Water to dissolve sugar. Two jiggers Port Wine. Fill glass with cracked ice.

Stir well with spoon, trim with

fruits in season and serve with straws.

RHINE WINE COBBLER

One tablespoon of sugar. One jigger mineral water. Two jiggers Rhine Wine. Fill up with ice, stir well, ornament with fruit and serve with straws.

SAUTERNE COBBLER

Use large bar glass. One-half full of shaved ice. Three wine glasses of Sauterne. One-half wine glass of Orchard syrup. Fill with shaved ice, ornament with fruit in season and serve with straws.

SAUTERNE CUP (For party of six) Fill small punch bowl one-third full of cracked ice. Seven lumps of loaf sugar.

One sliced lemon. One sliced orange. Four slices of pineapple. One pony of Curacoa. One and one-half pints of Apollinaris.

One quart of Sauterne. One pony of brandy. One pony of Abricotine. Stir with ladle.

Put in a piece of cucumber skin sliced thin. Dress with fruit in season and serve in champagne glasses.