Port Wine Cobbler
Source: Bartender's Manual or How To Mix Drinks of the Present Style page: 80
1/2 table-spoon sugar
Ingredient: sugarWhat it is: Additive
Many 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.
1 pony glass orchard syrup
Ingredient: orchard syrupAlso Known As: maple sugar syrup What it is: Syrup
Unknown and unavailable ingredient, but assumed to have been made from maple syrup.
1/2 wine-glass waterdissolve well with a spoon
Ingredient: waterWhat it is: Additive
Ubiquitous chemical substance that is composed of hydrogen and oxygen and is essential for all forms of life -- also a component of all drinks.
1 large bar glass icefine, fill the glass
Ingredient: iceWhat it is: Additive
The new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).
1 1/2 wine-glass port wine(Use a large bar glass.)
Ingredient: port wineWhat it is: Port
Portuguese fortified wine from the Douro Valley in the northern provinces of Portugal. It is typically a sweet red wine, but also comes in dry, semi-dry and white varieties. It is often served as a dessert wine.
Mix up well, and ornament with grapes, berries etc., in season, and serve.