1936 The Artistry of Mixing Drinks by Frank Meier

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COBBLERS

COBBLER

PORT WINE In tumbler two cracked Ice: one of Orange juice very little or with Port Wine, Fruit of season, with spoon.

-thirds full of teaspoon each and Curagao, no Sugar, fill decorate with stir and serve

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BRANDY COBBLER In tumbler three-fourths full of cracked Ice: one-half teaspoon of Sugar, a teaspoon of Cura sao, one glass of Brandy; stir, decorate with Fruit of season, and serve with spoon. RUM or WHISKEY COBBLERS the same as above except use liquor chosen. CHAMPAGNE COBBLER In tumbler two-thirds full of cracked Ice: one teaspoon each of Lemon juice and Curasao; fill with Champagne, stir, add slice of Orange or Pineapple, serve, with straws. CLARET COBBLER In tumbler half-filled with crack ed Ice: a dash of Maraschino, one teaspoon each ofSugar and Lemon juice; fill with Claret, stir, decorate with Fruit ofsea son and serve with spoon.

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RHINE WINE COBBLER In tumbler half-filled with crack ed Ice: one teaspoon each of Sugar and Lemon juice; fill with Rhine wine, stir slightly, decorate with Fruit of season and serve with spoon. SAUTERNES COBBLER In tumbler half-filled with crack ed Ice: a teaspoon of Lemon juice; fill with Sauternes, stir slightly, decorate with Fruit of season and serve with spoon. SHERRY COBBLER In tumbler two-thirds full of cracked Ice: one teaspoon each of Sugar and Orange juice; fill with sweet Sherry,stir slightly, decorate with Fruit of season and serve with spoon.

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