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COBBLERS
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BRANDY COBBLER
In tumbler three-fourths full of
cracked Ice: one-half teaspoon
of Sugar, a teaspoon of Cura
sao, one glass of Brandy; stir,
decorate with Fruit of season,
and serve with spoon.
RUM or WHISKEY COBBLERS
the same as above except use
liquor chosen.
CHAMPAGNE COBBLER
In tumbler two-thirds full of
cracked Ice: one teaspoon each
of Lemon juice and Curasao;
fill with Champagne, stir, add
slice of Orange or Pineapple,
serve, with straws.
CLARET COBBLER
In tumbler half-filled with crack
ed Ice: a dash of Maraschino,
one teaspoon each ofSugar and
Lemon juice; fill with Claret,
stir, decorate with Fruit ofsea
son and serve with spoon.
COBBLER
-thirds full of
teaspoon each
and Curagao,
no Sugar, fill
decorate with
stir and serve
PORT WINE
In tumbler two
cracked Ice: one
of Orange juice
very little or
with Port Wine,
Fruit of season,
with spoon.
RHINE WINE COBBLER
In tumbler half-filled with crack
ed Ice: one teaspoon each of
Sugar and Lemon juice; fill
with Rhine wine, stir slightly,
decorate with Fruit of season
and serve with spoon.
SAUTERNES COBBLER
In tumbler half-filled with crack
ed Ice: a teaspoon of Lemon
juice; fill with Sauternes, stir
slightly, decorate with Fruit of
season and serve with spoon.
SHERRY COBBLER
In tumbler two-thirds full of
cracked Ice: one teaspoon each
of Sugar and Orange juice; fill
with sweet Sherry,stir slightly,
decorate with Fruit of season
and serve with spoon.
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