SHERRY COBBLER.—
Lay in the bottom of a large tumbler, two table-spoonfuls of powdered loaf sugar, and squeeze over it (through a strainer) the juice of a large lemon that has been softened by rolling under your hand. Then half fill the tumbler with ice, broken very small. Add a large glass of very good sherry wine. Take another tumbler, and pour the liquid back and forward from glass to glass, till completely mixed without stirring. Sip it through a clean straw, or one of the tubes made on purpose.
MINT JULEP.—
Cut two or three round slices from a fine ripe pine-apple that has been pared; and take out the core or hard part from the centre of each slice. A still better way is to split down the pine-apple into four pieces, and grate two of the quarters with a coarse grater, standing it upright while doing so. Put it into a large tumbler, and cover the fruit with two or three heaped table-spoonfuls of powdered loaf sugar. Add a large glass of the best brandy, and pour on cold water till the tumbler is two-thirds full. Then put in a thick layer of finely broken ice, till it almost reaches the top. Finish by sticking in a full bunch of fresh green mint in handsome sprigs, that rise far above one side of the tumbler; and at the other side place a clean straw, or one of the tubes used for the same purpose.
CAROLINA PUNCH.—
Mix together a tumbler of peach brandy and a tumbler of water, the juice of two lemons, the yellow rinds of four, pared to transparent thinness, and four large juicy free-stone peaches cut in half, and the kernels of their stones blanched and broken up. If you cannot obtain peaches, quarter and grate down a ripe pine-apple. Let all these ingredients infuse with a quart of Jamaica spirits in a bowl for two days before the punch is wanted. Keep it carefully covered with a cloth. Then pour on sufficient cold water to make the punch of the desired strength; and strain the liquid into another bowl, and put in a large lump of ice. Serve it out in small glasses.