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MODERN AMERICAN DRINKS .
. up the yolk of one egg with, a small spoonful of
fine sugar. Place the beaten egg in a hot-drink
glass and pour the boiling claret over it, mixing
well with spoon; grate a little nutmeg on top.
Brandy Cobbler.
Fill a thin fizz-glass three-fourths full of fine ice,
add three dashes gum-syrup, three dashes mara–
schino, one jigger brandy. Mix well. Trim with
fruit in season. Serve with straws.
California Brandy Cobbler.
Prepare same as Brandy Cobbler, using Califor–
nia brandy.
California Sherry Cobbler.
Two tablespoonfuls fine suga r in a mix ing -glass
with a little water, the juice of one orange, two
jiggers Californi a sherry; fill the g lass with fine
ice, shake well, put all into a long thin glass, trim
with fruit. Serve straws.
California Wine Cobbler.
Dissolve two tablespoonfuls fine sugar with a
little water in a mixing-glass. Add the juice of
one orange, two jiggers California wine; fill the
glass three-fourths with . fine ice, shake well.
Serve in a long thin glass with straws. Ornament
with fruit in season.