1867 The American Barkeeper by a Practical Liquor Manufacturer

18

THE AMEKICAN lUUKEEI'ER.

Half wineglass of brandy. Separate white from yolk of egg: place yolk in glass,and retain white for your own private consumption, Fill with Maraschino.

CATAWBA COBBLER.

Use large bar glass.

Table.spoonful ofsugar,

Two wineglasses catawba wine, Two or three slices orange,one of pine-apple. Fill with shaved ice; shake well,and ornament with ber ries in season.

ClfAMPAGNE COCICTAIL.

Use three bar glasses to ])int bottle. Twotumps of ice in each glass, Half teaspoonful ofsugar in each.

One or two dashes Boker's bitters in each, Piece oflemon skin in each. Fill with wine.

CHAMPAGNE PUNCH.

For party of twelve.

'

Use large two-gallon punch-bowl.

Half a pound white pulveri/.ed sugar. Quart of water. Three lemons and four oranges cut in slices, Add three rpiart bottles of champagne. Stir well; add piece of ice. and ornament with berries in season. This drink should be used immediately, as it will not keep. BRANDY PUNCH. Tn three gallon bowl for bar use. Two pounds ofsugar, Small bar glass of raspberry syrup.