Jerry Thomas' Bartender's Guide

Sherry Cobbler.
(Use large bar-glass.)
Take 1 table-spoonful of fine white sugar.
1 slice of orange, cut up into quarters.
2 small pieces of pineapple.

Fill the glass nearly full of shaved ice, then fill it up with sherry wine. Shake up, ornament the top with berries in season, and serve with a straw.

Champagne Cobbler.
(Use bottle of wine to four large bar-glasses.)
Take 1 tea-spoonful of sugar.
1 piece each of orange and lemon peel.

Fill the tumbler one-third full with shaved ice, and fill balance with wine, ornament in a tasty manner with
berries in season. Serve with straws.

Catawba Cobbler.
(Use large bar-glass.)
Take 1 tea-spoonful of fine white sugar, dissolved in a little water. 1 slice of orange cut into quarters.

Fill the glass half full of shaved ice, then fill it up with Catawba wine. Ornament the top with berries in season, and serve with a straw.

Hock Cobbler.
(Use large bar-glass.)
This drink is made the same way as the Catawba cobbler, using Hock wine instead of Catawba.

Claret Cobbler.
(Use large bar-glass.)
This drink is made the same way as the Catawba cobbler, using Claret wine instead of Catawba.

Sauterne Cobbler.
(Use large bar-glass.)
The same as Catawba cobbler, using Sauterne instead of Catawba.

Whiskey Cobbler.
Take 1 ½ wine-glass of whiskey.
1 tea-spoonful of white sugar dissolved in a
little water.
1 slice of orange cut into quarters.
1 dash of Maraschino.

Fill the tumbler with shaved ice, shake up thoroughly,
ornament with berries, and serve with a straw.

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