1946 The Roving Bartender by Bill Kelly

THE ROVING BARTENDER

CHAMPAGNE COBBLER

CLARET COBBLER

Make same as claret cobbler, using the champagne instead of claret.

10 oz. glass 1 spoonful bar sugar 2 ozs. water and stir

Fill up with cracked ice. Pour in claret and decorate with fruit.

CHAMPAGNE CUP ST. FRANCIS

This can be made as small as 1 qt. pitcher. If cucumbers are in season take a couple of slices of the peel. Put several cubes of ice in pitcher and stand cu cumber against side of glass. Pour in 2 ozs. of Brandy, 1 oz. Curacao, 1 oz. Maraschino. On top of this pour a half bottle of champagne. If served in Hotel Room room service will open bottle at time of serving. All kinds of fruits.

CLARET CUP

Make the same as champagne using claret and apricot brandy instead of the curacao.

CLOVER CLUB COCKTAIL

White of 1 fresh egg Juice of Yz lime Yn oz. Raspberry syrup 1 oz. gin Yz oz. Italian Vermouth

Shake. Strain into S oz. glass or fill the hollow stem of cham pagne glass with green Creme de Menthe and put a cherry to hold creme de menthe in place. Then pour drink on top.

CHAMPAGNE JULEP

Slightly bruise a few sprigs of mint in goblet. Add 1 cube of sugar. Pour frapped champagne over this. Fruit.

CLOVER LEAF COCKTAIL

White of 1 fresh egg Juice of 54 lime 54 oz. Grenadine syrup 1 oz. Dry gin 54 oz. French Vermouth

CHARLIE CHAPLIN COCKTAIL

Juice y2 lime 54 oz. apricot brandy 1 oz. sloe gin Shake.

Shake. Fill the hollow stem of the champagne glass with raspberry syrup, using cherry to stopper it, then pour drink on top.

CINCINNATI 2 oz. sweet soda in beer glass. Fill up with beer.

CLARIDGE COCKTAIL

54 oz. French Vermouth 1 oz. dry gin 54 oz. apricot brandy 54 oz. Cointreau Shake.

CLARET LEMONADE

Make plain lemonade and float claret on top. All kinds of fruit.

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