New and Improved Bartenders' Manual, Harry Johnson, 1934 edition

Post date: Nov 4, 2009 1:53:32 AM

Champagne Cobbler.

(Use a large bar glass.)

1/4 of a table-spoonful of sugar;

1/4 wine-glass of syphon selters; dissolve well;

1 or 2 pieces of oranges;

1 or 2 pieces of pine-apple;

Fill the glass with shaved ice;

Fill the balance with champagne (Piper-Heidsieck).

Stir up very gently, so that the foam of the wine does not overflow; ornament the top in a tasty manner, and serve it with a straw.

This drink is generally mixed where they have champagne on draught, by having the champagne faucet screwed into the cork of the bottle.