Sherry Cobbler No. 2.
Half a mixing-glass full fine ice, one tablespoonful fine sugar, one and a half jigger sherry wine. Shake well. Serve in a long thin glass with straws. Trim with fruit.
Whiskey Cobbler.
Prepare the same as Brandy Cobbler, substituting whiskey for brandy.
Absinthe Cocktail.
Fill a mixing-glass half-full of fine ice, add one dash gum-syrup, one dash Peyschaud or Angostura bitters, one pony absinthe, one pony water. Mix well. Strain into cocktail glass; add a piece twisted lemon-peel.
Amaranth Cocktail.
Fine ice in a mixing-glass, two dashes Angostura bitters, one jigger whiskey. Mix, strain into a whiskey-glass, and fill up with seltzer; then take a very little fine sugar in a small bar-spoon and stir into the cocktail. Drink during effervescence.
Apple Brandy Cocktail.
A mixing-glass half-full fine ice, two dashes Peyschaud or Angostura bitters, one jigger apple brandy. Mix and strain into a cocktail-glass. Add a piece of twisted lemon-peel.