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Part n
SECTION IV
COBBLERS
The Cobbler is a drink of American origin, although
it is now an established favourite, particularly in warm
climates. It is simple to make, but it is usual to make
it acceptable to the eye as well as the palate by decorating
with fruits in season after the ingredients are mi.xed.
The glass is filled with cracked ice over which the neces
sary ingredients are poured. Stir well with bar-spoon to
loosen the ice.
Cobblers are usually served with straws.
The usual recipes for preparing Cobblers are given
below:—
Wine Cobblers. (These may be prepared with Biirgundv, Claret
Port Wine, Rhine Wine, Sherry, etc.)
Fill 7 oz. wineglass with cracked Ice.
3 oz. of required Wine.
4 dashes Curacao.
1 teaspoonful of Sugar.
Stir.
Decorate with fruit.
Add sprig of mint (optional).
Serve with straws.
Rum, Whisky, Brandy, Gin Cobblers
Fill 7 oz. wineglass with cracked ice.
2 oz. of required spirit.
1 teaspoonful of Sugar.
4 dashes of Curacao.
Stir.
Decorate with fruit.
Add sprig of mint (optional).
Serve with straws.
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