1938 The Art of Bartending and Mixing Drinks by Bud Carroll

PUNCHES AND COBBLERS

CHAMPAGNE COBBLER

Champagne.—2 jiggers Sugar 1 spoon Stir in goblet or stem glass with ice; add sections of sliced orange and serve with straws.

CHAMPAGNE PUNCH

Curacao Lemon

jigger Champagne to fill

1 spoon Sugar 1 spoon Use large goblet. Mix lemon with syrup, add lump of ice and curacao. Stir well. Fill with champagne; stir gently; decorate and serve with straws.

CLARET COBBLER

Claret 1 spoon Use6ounce goblet half full of ice. Add sugar, claret to fill; decorate with sliced orange, pineapple and Maraschino cherry and serve with straws. to fill Sugar

COFFEE COBBLER

Brandy— 1 jigger Port

jigger

Sugar 1 spoon Stir well with ice in goblet glass. Twist lemon peel over and serve with straws.

GIN DAISY

Gin 1 jigger Absinthe 1 spoon Sugar 1 spoon Stir well with ice in goblet. Fill with Seltzer and serve with straws. 3 dashes Lemon

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