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FANCY WINE DRINKS
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and two small pieces of pineapple. Fill the glass nearly
full of shaved ice, then fill up with Sherry wine. Orna–
ment the top with berries in season, and serve with
straws.
CHAMPAGNE COBBLER
Fill container one third full of shaved ice, throw in a
piece of orange or lemon peel, fill up with Champagne,
ornament with berries in season and serve with straws.
B ACLANOVA NECTAR
In a large container peel and shred fine the rind of
half a lemon, add a tablespoonful of powdered sugar and
the juice of a whole lemon. Cut in a few thin slices of
cucumber with the peel on. Add a bottle of Claret, a
pint of Champagne and a bottle of seltzer water. Fill with
ice, stir thoroughly and serve.
SHERRIO COCKTAIL
To one part of Sherry wine add an equal amount of
Vermouth, two dashes of orange bitters, place in a shaker
with ice, and stir thoroughly and serve.
CHAMPAGNE COCKTAIL
In
a goblet place one lump of loaf sugar saturated
with Angostura bitters, one cube of ice and one piece of