1960 The U K B G Guide to Drinks (3 rd edition revised)

Part n

SECTION IV

COBBLERS The Cobbler is a drink of American origin, although it is now an established favourite, particularly in warm climates. It is simple to make, but it is usual to make it acceptable to the eye as well as the palate by decorating with fruits in season after the ingredients are mi.xed. The glass is filled with cracked ice over which the neces sary ingredients are poured. Stir well with bar-spoon to loosen the ice. Cobblers are usually served with straws. The usual recipes for preparing Cobblers are given below:— Wine Cobblers. (These may be prepared with Biirgundv, Claret Port Wine, Rhine Wine, Sherry, etc.) Fill 7 oz. wineglass with cracked Ice. 3 oz. of required Wine. 4 dashes Curacao. 1 teaspoonful of Sugar. Stir. Decorate with fruit. Add sprig of mint (optional). Serve with straws.

Rum, Whisky, Brandy, Gin Cobblers Fill 7 oz. wineglass with cracked ice.

2 oz. of required spirit. 1 teaspoonful of Sugar. 4 dashes of Curacao. Stir. Decorate with fruit. Add sprig of mint (optional). Serve with straws.

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