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•
47.
CALIFORNIA
WINE COBBLER.
Large bar glass half full of ice;
1h
table–
spoonful of sugar, juice of 1 orange, 1 wine
glass California wine. .Stir well, fill up with
ice, dash with claret, dress with fruit, serve
with a straw.
48.
CHAMPAGNE COCKTAIL •
.
Use tall thin glass; · 1 lump of sugar, 2
dashes Abbott's Bitters, 1 small lump of
ice, 1 piece , of twisted
lemon peel.
Fill up glass with wine, stir up with a spoon,
and serve. One pint · of wine will make
three drinks; one quart will make six cock-
. tails.
'
•
49.
CHAMPAGNE COBBLER.
Use medium sized thin glass, 1-3 full of
shaved ice, 1 teasponful powdered sugar, 1
piece each of orange and lemon peel. Fill
with wine; decorate with berries, and serve
with straw. Or.e quart of wine
will
serve
four or five persons.
so.
CHAMPAGNE CUP.
For a four-gallon mixture · put in a large
punch bowl, 2 cans pineapple, quartered, 8
oranges, sliced; 4 lemons, sliced; I quart
curacoa, 1 pint chartreuse, 1 pint abricotine,
1 quart Cognac brandy, 1 quart of Tokay or
Catawba wine. Stir up well and let it sta'ld
over night, and add, when ready to use,
3 quarts Apollinaris, 6 quarts champagne;
put a large piece of ice in the punch bowl,
decorate with fruits, and serve in cham–
pagne cups.
Digitized
by
Original from
UNIVERSITYOFCALIFORNIA