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HERE'S HOW
SAUTERNE COOLER
Sauterne
3 jiggers Lemon
2 spoons
Sugar Syrup ....1 spoon
Shake well with ice and strain into highball glass. Add
cracked ice to fill, place Maraschino cherry on top and
serve with straws.
SHERRY COBBLER
Sherry
1% jiggers Port
1 spoon
Curacoa
1 spoon
Stir sherry and curacoa well with ice and strain into high
ball glass. Fill with shaved ice, dash Port over and serve
with straws.
SHERRY COBBLER, No. 2
Sherry
to fill Sugar Syrup ....1 spoon
Stir a little sherry with syrup in highball glass until
chilled. Add cracked ice to fill, sherry to fill, twist lemon
peel over, decorate and serve with straws.
SHERRY PUNCH
Sherry
2 jiggers Lemon
1 spoon
Sugar Syrup 1 spoon Seltzer
few dashes
Shake well with ice and strain into goblet. Add cracked
ice until nearly full. Add few dashes seltzer, decorate and
serve^ with straws. (The white of an egg may also be used
in this recipe.)
strawberry punch
Sauterne
3 jiggers Brandy
1 spoon
Strawberries
3 or 4 Sugar Syrup ....2 spoons
Shake well with ice and strain into goblet. Add cracked
ice to fill and serve with straws.
TAMARIND PUNCH
Gin
2 jiggers Tamarind
1 jigger
Lemon
1 spoon Sugar
1 spoon
Seltzer .,.
to fill
Stir well with ice in goblet. Add seltzer to fill, twist
lemon peel over and serve with straws.