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W E HflIAN BROS.'
BARTENDE~S'
G UIDE .
COl;'IBLER- Califo rnia W ine.
Same as California sh erry, substitu ting California wine.
COBBLER·- Calawba. (Use a large bar glass. j
One teaspoon f ul of fine wh ite s ugar, d issolved in a
lit tle wa ter.
One slice of ora nge cut into quar ters.
F ill the glass ha lf full of sh aved
IC<',
t hen fi ll it u p wi th
catawba wi ne. Orna ment the top with berries in season.
and ser ve with a stra w.
COBBLER- Champagne. (Use a larg e bar glass.)
One-qua r ter tA.blespoonfu l of sugar,
One-quarter wil1e-glass of
s~·phon
selters. dissol,·e well.
One slice of ora nge,
·
One slice of lemon peel,
·
F ill the glass with ice.
·
·
F ill th e bala nce with champagne, ornam ent t he top in a
tasty m ani er, a nd serve it ; vith a stra w.
COBBLER- Claret.
Same as catawba , u sing claret instead.
COBBLER- Hock.
Same as catawba, using H ock wine instead.
COBBLER- Port Wine. (Use a large bar glass.)
One-half tab lespotmful of s111mr.
One uony J?lass of orchard syru p,
One-ba lfwin e-glass of water,dissoh ·e well with a spoon,
F ill the glA.ss wit h fi ne ice.
One a nd one-ha lf wine-glass of port wine.
M:ix up well, a nd or nament with gra pes, berries, etc., in
season, a nd ser ve.
COBBLER-S~uterne.
Same as catA.wba, substituting sauterne for catawba wine.