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COCKTAILS,
HIGHBALLS,
FIZZES
43
cubes;
chop
a
few
leaves
of
mint
(about
an
eighth
tea-
spoonful)
and
sprinkle
over.
Cover
with
a
tablespoonful
of
shaved
ice
and add
the
white
grape
juice.
Serve
very
cold.
CANTALOUPE
COCKTAIL
3
preserved
or
fresh
cherries,
3
tablespoon
fuls
of
orange
juice,
I
tablespoonful
of
shaved
ice,
Rounds
of
cantaloupe
to
fill
the
glass.
Cut
balls
from
a
ripe
cantaloupe,
using
a
vegetable
cutter
place
them
in
the
serving
glass:
add
the
cherries,
cut
into
small
pieces,
the
ice
and
the
orange
juice.
Serve
thoroughly
chilled.
MALAGA
COCKTAIL
$
cupful
of
Malaga
grapes,
6
Maraschino
cherries,
1
tablespoonful
of
grenadine,
$
cupful
of
orange
cubes,
i
tablespoonful
of
cherry
syrup,
Ice.
Peel
the
grapes,
cut
in
two
and
remove
the
seeds,
peel
and
cut
the
orange
into
small
dice,
mix
with
the
cherries,
grena-
dine
and
cherry
syrup.
Add
a
tablespoonful
of
shaved
ice
and
serve
very
cold
in
tall
champagne
or
sherbet
glasses.
GRAPEFRUIT
COCKTAIL
For
individual
portion
use:
2
sections
of
a
large
firm
grape
fruit,
4
sections
of
an
orange,
6
Maraschino
cherries,
6
Malaga
grapes,
4
tablespoon
fuls
of
raspberry
syrup,
Ice.