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

THE COMPLETE BARTENDER.

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35. SAVTERKE FTJ^'CH• Use large bar glass ^^ teaspoonful of sugar, ^ of a small lemon, 2 or 3 slices of orange, ^ teaspoonful of raspberry- syrup, i^ wine glasses of Sauterne, shake well and ornament with berries in season,serve with straws. HOT ARRAC TVXCH. Use large bar glass. 2 lumps of loaf sugar, disolve in ^ pony glass of Santa Cruz Rum, ^ the juice of a small lemon wine glass of Arrac, fill the glass with hot water, stir well and grate nutmeg on top. lump of loaf sugar, i^pony glass of Brandy, 3^ pony glass of Curacoa, ^^ of a small lemon, small lump of ice, fill up the balance of the glass with Champagne, stir with a spoon and dress the top with slices of pine-apple, and oronge, serve with straws. ORGEAT PUJSTCH. Use large bar glass 2 table spoonsful of orgeat syrup, lyi wine glass of Brandy, ^ pony glass of Curacoa, 4 dashes of lemon juice, fill the tumbler with cracked ice, shake well and ornament with fruits, and berries, in season, serve with straws. 86' 37^ TIP TOP PUJfCH- Use large bar glass, i 38.

FAJrcr PUJfCH.

39.

Use a large bowl.

2 pounds of sugar, the juice of three

pony glass of pine-apple syrup,

lemons and two oranges, i

2 bottles of AppoUinares water, j^ gil of Curacoa, i gill of Jamaica Rum, i quart of good Brandy, 3 quart bottles of