1943 Cocktail Digest by Oscar Haimo of the Hotel Pierre

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COBBLERS

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Fill goblt'l with fine ice

CLARET COBBLER

3 07.. Claret 1 tsp. Sugar Stir

Decorate tvith fruit Sprig of mint.

Fill goblet with fine ice

PORT WINE COBBLER

3 07. Port Wine 1 tsp. Sugar Stir

Decorate with fruit Sprig of mint.

Fill goblet with fine ice

RHINE WINE COBBLER

3 oz. Rhine Wine 1 tsp. Sugar 2dashes Lemon Juice Stir

Decorate with fruit Sprig of mint.

Fill goblet with fine ice

RUM COBBLER

2 oz. Rum 2clashes Lemon Juice 1 tsp. Sugar Stir

Decorate with fruit Sprig of mint.

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