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BOOTHBY'S WORLD DRINKS
CHAMPAGNE COBBLER
Champagne
2 jiggers Sugar Syrup
1 spoon
Stir gently with ice and strain into highball glass. Fill with shaved ice,
decorate with sliced orange, pineapple and Maraschino cherry and serve
with straws.
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CHAMPAGNE COBBLER, No. 2
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Brandy
54 jigger Curacoa
54 jigger
^
Champagne
to fill Lemon
1 spoon
Sugar Syrup
1 spoon
Stir all, except champagne, well with ice and strain into tall highball glass.
Fill with shaved ice, add champagne to fill, decorate and serve with straws.
CHAMPAGNE PUNCH
Curacoa
54 jigger Champagne
to fill
Lemon
1 spoon Sugar Syrup
1 spoon
Mix lemon with syrup, add lump of ice and curacoa. Stir well, strain
into highball glass, add lump of ice. Fill with champagne, stir gently,
decorate and serve with spoon.
CLARET COBBLER
Claret
to fill Sugar Syrup
1 spoon
Stir well with ice and strain into goblet. Fill with shaved ice, add claret
to fill, decorate with sliced orange, pineapple and Maraschino cherry and
serve with straws.
CLARET PUNCH
Claret
to fill Lemon
2 spoons
Sugar Syrup 2 spoons
Mix lemon with sugar syrup in goblet. Fill with shaved ice, pour over
claret to fill, decorate and serve with straws.
CLARET PUNCH, No. 2
Claret
2 jiggers Lemon
2 spoons
Sugar Syrup
2 spoons Seltzer
to fill
Stir well with ice in highball glass. Add seltzer to fill, decorate and serve
■with straws.
COFFEE COBBLER
Brandy
1 jigger Port
54 jigger
Stir well with ice and strain into highball glass. Fill ■with shaved ice,
twist lemon peel over and serve ■with straws.