Let us now run over a few recipes which require large tumblers to hold the drinks. And we will commence with “cobblers,” those seductive warm-weather importations from the United States. {150}

Catawba Cobbler,

so called because Catawba (which is a Californian wine and but little known in this island of ours) is seldom used in its concoction. Champagne is an excellent substitute, whilst a cheaper one is the Italian wine, sparkling Asti.

Dissolve one teaspoonful of sifted sugar in one tablespoonful of water in a tumbler; add two glasses of Catawba, or Asti, or champagne, and fill the tumbler with crushed ice. Shake, ornament with a slice of orange or pine-apple, and drink through straws.

Moselle Cobbler.

One glass of sparkling moselle in a large tumbler, a spot of old brandy, sugar to taste, a slice of lemon, and filled up with crushed ice.

But there is a sameness in the man­u­fac­ture of cobblers, in which almost every known wine, or strong water, may be used, with the other ingredients, ice, sugar, slices of lemon or orange, and water (not much water) added.

“The secret of making

“Hatfield,”

writes an invaluable authority, “is supposed to be a secret only known to the manager at The Oval. We used to drink at the Old Winchester Music Hall an imitation, composed of two bottles of soda-water to one ginger-beer, a quartern of Old Tom and a half-quartern of noyeau, duly iced.”