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HAYWOOD'S
MIXOLOGY.
19
berry,
two
jiggers
whiskey;
fill
up
cracked
ice,
shake
well,
dress
with
fruit
in
season;
serve
spoon
and
straws.
Sherry
Cobbler.
Use
large
bar
glass.
One
tablespoon
of
sugar,
two
wine
glasses
of
sherry,
fill
tumbler
one-half
with
cracked
ice,
shake
well,
ornament
with
slice
of
lemon
peel,
orange,
berries
in
season,
and
serve
with
straws.
Rhine
Wine
Cobbler.
Make
the
same
as
Sherry
Cobbler,
using
Rhine
wine
instead
of
sherry.
Catawba
Wine
Cobbler.
Make
the
same
as
Sherry
Cobbler,
dissolving
the
sugar
in
one-half
wine
glass
of
water,
using
catawba
wine
instead
of
sherry.
California
Wine
Cobbler.
Make
the
same
as
Cherry
Cobbler,
using
California
wine
in-
stead
of
sherry.
CUPS.
Continental
Claret
Cup.
Large
punch
bowl.
One-half
wine
glass
maraschino,
one-
half
wine
glass
chartreuse,
one-half
wine
glass
curacoa,
one-
half
wine
glass
Jamaica
rum,
six
lemons
squeezed,
three bot-
tles
claret,
one
bottle
sauterne,
two
bottles
apolinaris,
some
cucumber
rind,
sliced
lemon,
orange,
pineapple,
mint
leaves,
sugar
to
taste;
add
a
few
lumps
of
ice,
stir
well,
serve.
Claret
Cup.
[For
6
Persons.]
Use
punch
bowl.
One
quart
bottle
of
claret,
one-half
pint
of
curocoa,
one-half
pint
of
brandy,
juice
of
two
lemons,
one
wine
glass
of
vanilla
syrup,
one-half
pint
of
water,
slice
or
two
of
cucumber
peel,
one orange
sliced,
sweeten
to
taste
with
sugar,
one
block
of
ice,
serve
with
ladle.
Champ
ag*ne
Cup.
Make
the
same
way
as
Claret
Cup,
using
champagne
in-
stead
of
claret.