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f^^^^^^TH^BISH^^JlABCOCKjOMPANY.
CHAMPAGNE JULEP.
JTJI/EP GLASS.—One lump sugar, one sprig
mint, pressed to bring out flavor,fill -with cham
pagne,stirring slowly. Tastily trim with fruit and
serve qruckly.
CHAMPAGNE PUNCH.
PUNCH BOWL.—Onequartchampagne,quarter
pound sugar, one orange sliced,juice one lemon,
four slices pineapple, one wineglass strawberry
syrup. Trim bowl with fruits and serve in cham
pagne goblets.
CLARET COBBLER.
LARGE BAR GLASS.—Dissolve one teaspoon
fine sugar in ^ wineglass water,fill with fine ice
and add two wineglasses Claret. Trim with fruits,
serve with straws.
CLARET CUP.
LARGEBAR GLASS.—Oneteaspoon finesugar,
one piece lemon peel, three dashes Sherry, two
wineglasses Claret, one wineglass soda. Stir
thoroughly and strain.
CLARET PUNCH.
large bar GLASS.—1^ tablespoons fine
sugar, two slices lemon,two slices orange,fill with
shaved ice and add Claret until glass is full. Shake
well, trini with fruits, ferve with straws.
Or,LARGE GOBLET.—Half fill with fine ice,
IJ^ ponies brandy, two teaspoons fine sugar, fill
with Claret. Shake well, trim with fruit, serve
with straws.
aEVELAND,CHICAGO,ST.PAUL. NEW YORK.