1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

Il6

Rub the rim of the glass with a cut

hand for decoration.

lemon.

Serve with straws.

The White House Julep.

Put a wine glassful of cognac in a saucer, a wine-glass of syrup in a large bar-glass with a dash of Maraschino ; set the brandy on fire, dash it into the Maraschino and syrup ; fill up with shaved ice ; fix up with mint ; decorate with sliced peaches, fresh or canned ; dust over with sugar; place straws at either side of the foliage, and serve.

The Raspberry Julep.

Take one glass of raspberry syrup ;

put it into a large bar-

glass up with shaved ice, decorate with sprays of raspberries (leaves and fruit) ; dust over with sugar to imitate winter snows ; and serve with straws. The *'Erin-go-Bragh" Julep. 2 WINEGLASSES of mellow Irish whiskey, '' the real cratur-^^ add a wineglass of syrup ; fill up with shaved ice, trim with mint sprays and lemon rings ; rub the rim of the glass with lemon. Serve with straws. ; add a liqueur-glass of cognac ; fill

Barbadoes Julep.

White rum 1 glass ;

bay rum J glass ;

syrup 1 glass.

Fill

up with shaved ice ; rub the rim of the glass round with lemon. Decorate with sweet balm and sliced bananas or small ripe grapes. Serve with straws.

The Texan Julep.

Take 1 large wineglass of claret; a dash of old rye (Monongahela) ; a glass of syrup ; fill up with shaved ice.