1916 Jack's Manual ( 4 th edition ) by J A Grohusko

Previous Page

Next Page

Page Background

PORT

WINE

COBBLER

2

teaspoonfuls

of

sugar

Water

to

dissolve

sugar

100%

Port

Wine

Fill

glass

with

cracked

ice.

Stir

well

with

spoon,

trim

with

fruits

in

season

and

serve

with

straws.

RHINE

WINE

COBBLER

(use

large

bar

glass

half

full

of

ice)

1

tablespoonful

of

sugar

1

jigger

mineral

water

2

jiggers

Rhine Wine.

Fill

up

with

ice,

stir

well,

ornament

with

fruit

and

serve

with

straws.

SAUTERNE

COBBLER

1

teaspoonful

of

sugar

y

2

glass

cracked

ice

Fill

glass

with

sauterne

wine.

Stir

with

spoon,

ornament

with

fruits

in

season,

and

serve

with

straws.

SHERRY

COBBLER.

teaspoonful

of

sugar

100%

Sherry

Wine.

Stir

with

spoon

until

sugar

dissolves.

Fill

glass

with

cracked

ice.

Ornament

with

mint

and

fruits

in

season,

add

little

port

wine

on

top

and

serve

with

straws.

WHISKEY

COBBLER.

1

teaspoonful

of

sugar

100%

whiskey

1

teaspoonful

of

fine

apple

syrup.

Fill

glass

with

cracked

ice.

Stir

with

spoon,

dress

with

fruits

in

season.

Serve

with

straws.

COCKTAILS

ABSINTHE

COCKTAIL

75%

absinthe

1

dash

orange

and

angostura

bitters

1

dash

anisette.

Shake

well.

Serve.

ADONIS

COCKTAIL

2

dashes

orange

bitters

40%

Sherry

60%

M.

&

R.

Italian

vermouth.

Stir.

33