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

THE COMPLETE BARTENDER.

27

SAJ^TIJVAS POUSSE CAFE.

\1S1

Use wine glass, yi wine glass of Maraschino, ^ wine glass jjof Curacoa, ^ wine glass of Brandy, do not let them run

i

[together, serve.

BRAKDY CHAMPERELLE.

1S2

Use wine glass

2 tablespoonsful of Curacoa, 2

table

spoonsful of Chartreuse, 2 tablespoonsful of Angostura Bitters, 2 tablespoonsful of Brandy, do not allow the different liquors to mix together.

BRAMBY SCAFFA.

133

Use wine glass.

2 tablespoonsful of Raspberry Syrup,

2 tablespoonsful of Maraschino, 2 tablespoonsful of Angostura Bitters, 2 tablespoonsful of Brandy, As in the Champerelle, do not allow the liquors to run together.

RHINE WIJ^E AJfD SELTZER

134

Use large bar glass.

Fill glass yz full of Iced Rhine Wine,

the balance of the glass with Seltzer.

FROZEJr ABSIJ^THE.

135

Use large bar glass. i tablespoonful of Gum Syrup, ^2 wine glass of Absinthe, 1}^ wine glass of water, shake well, Strain into wine glass and serve.

BALAKLAVA J^ECTAR- For a pariy of Fifteen.

136

Use a large punch bowl. Peel 2 Lemons and put the peeling in the bowl, squeeze the juice of the lemon upon them, and add 4 tablespoonsful of sugar, mash these ingredients well