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Stir upwell with a spoon, remove the ice and serve.
Open the soda heneath the counter, to avoid squirt
ing part of it over the customer; fruit should not he
used in this drink.
RHINE WINE COBBLER.
(Use a large bar glass.)
1^ tahlespoonfuls of sugar;
1^ wine glass of water or a squirt of, syphon setters
or vichy; dissolve well with a spoon;
li wine glasses of Rhine wine;
Fill the glass with shaved ice.
Stir up well with a spoon; ornament with grapes,
orange, pineapple, strawberries, if in season, in a taste
ful manner, and serve with a straw.
This is a fashionable German drink, and tastes very
pleasant.
KIRSCHWASSER PUNCH.
(Use a large bar glass.)
4 tahlespoonful of sugar;
1 or 2 dashes of lemon or lime juice;
3 or 4 dashes of chartreuse (yellow);
Dissolve well with a little water or a squirt of seltzer;
Fill the glass with ice;
1-J wine glass of Kirschwasser.
Mix well with a spoon, ornament the top with fruit,
in a tasteful manner, in season, and serve with a straw.
MULLED CLARET AND EGG.
(Use a large bar glass.)
1 tahlespoonful of sugar;
1 teaspoonful of cloves and cinnamon mixed;
2 wine glasses of claret wine.
Pour this into a dish over the fire until boiling;