1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWARD AJTD BARKEEPERS MANUAL,

37

— POST CAFE.

141.

Fill wine glass one third part each with Cognac, Maras- chino and Curagoa. Use small piece of ice.

— POST CAFE.

142.

Fill wine glass one fifth part with maraschino ;

two-fifths

Use small piece of ice.

Curagoa

; two-fifths Kerschwasser.

— POST CAFE.

143.

Fill a small wine glass half with maraschino; one-fourth with chartreuse, and one-fourth brandy. Use small piece of ice.

144.— BISHOP.

made either with claret or port wine.

This beverage is The method is this :

Roast a number of good, sound oranges till they are of a brownish color; lay them in a tureen or a small punch bowl, and pour over them enough of pounded sugar, say a pound to eight of the orange s, end six glasses of claret. Do this over night. Cover the bowl and let it stand t.ll next day. When ready, set it in a pan of boiling water; press the juice from the oranges and strain it; heat what remains of the claret ; add it to the strained. The glasses drank out of should be slightly warmed. Peel the thin rind of half a lemon and place it in a bowl with a tablespoonful of sugar ; macerate well whh a ladle ; squeeze upon .this the juice of a lemon ; add half a wine glass of Jamaica ; half a wine glass of brandy, one wine glass of maraschino, and half a wine gla^s of Curagoa. Stir well with the ladle. Pour in, still continuing the mixing process whh the ladle, two bottles of soda water and one of cham- pagne. Half a pound of ice is also necessary. 145.— CRIMEAN CUP.