1884 The complete bartender. Art of Mixing Plain and Fancy Drinks

THE COMPLETE BARTENDER.

ORAKGEADE'

14s

Use large bar glass.

2 dashes of lemon juice,

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table-

spoonful of sugar, the juice of i

wine glass of

orange,

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with ice, shake well, serve.

water, fill

DRINKS FOR LARGE PARTIES.

ki:kg pimcH.

1/^9

Use an extra large bowl,

i pound of white sugar, 8 large

wine glass of

oranges cut into slices,

pineapple grated,

i

i

Curacoa, iwine glass of St. Croix rum, i

wine glass of Maras-

pony glass of Absinthe, 4

bottles of Champagne,

chino, I

2

bottles of Tokay wine. Mix well with a ladle, fill the bowl with ice and dress with berries, in season, strew leaves around the edges of the bowl. This will suffice for ten people.

QUEEJ^ PUMCH.

150

Use large bowl, box of strawberries in season, the Juice of 4 large lemons, the juice of 10 Oranges, 2 wine glasses of brandy, 6 quart bottles of Ca- tawba wine, I quart bottle of Port wine, i wine glass of Jamaica rum, fill with ice, stir well and dress the top with slices of orange, pineapple and berries in season. This will do for fifteen people. i)/^ pounds of white sugar, i