1933 American Bar Guide by R C Miller

98. Sherry Cobbler

( se large

ba~

glass)

2 wine-glasses of she rry.

I tablespoonful of sugar.

2 or 3 slices of orange.

F ill a tumbler w ith shaved ice, shake well. and orna–

ment wi th berries in season. Place a straw in glass.

99. Champagne Cobbler

(One bottl e of w ine to fo ur large bar glasses)

1 tablespoonful of sugar.

1 piece each of lemon and orange p.eel.

Fill the tumbler one-third fu ll w ith shaved ice, and fill

balance w ith w'ine, ornament in a tasty manner with

berries in season. This beverage should be sipped through

a straw.

I 00 Catawba Cobbler

( Use la rp-e ba r gl ass}

teaspoonful of sugar dissolved in one tablespoonful

of water.

5 w ine glasses of wine.

!Fill tumbler w ith shaved ice, and ornament with sliced

orange and berries in season.

I 0 I. Hock Cobbler

( Use large ba r g lass)

Th is drink is made the same way as the Catawba cob–

bler, using Hock wine instead of C atawba.

I 02. Claret Cobbler

(Use la rge ba r gl ass )

li'his drink is made the same way as the Catawba ·cob–

bler, using clairet w ine instead of C atawba.

I 03 Sauterne Cobbler

(Use la rge bar glass )

The same as Catawba cobbler, using Sauterne instead

of Catawba.