1887 American and Other Drinks by Charlie Paul (second edition)

43

gum syrup, two dashes maraschino, one dash absinthe, a small wine-glass of brandy; shake well and strain into cocktail glass; squeeze a small piece of lemon peel and leave it in the glass and serve. The flavour is improved by moistening the edge of the glass with a piece of lemon.

8i—ITALIAN LEMONADE.

(For a party of Ten.)

Use a large pitcher; pare the rind oftwenty-four lemons,squeeze the juice upon the peel and let it remain all night: then add two pounds of sugar, one quart of sherry, three quarts of boiling water; mix well and then add one quart of boiling milk and strain through a jelly bag till it is clear.

82—JAPANESE COCKTAIL. S.D.

Half fill atumbler with chipped ice ; add a table- spoonful orgeat syrup, two dashes of Boker's bitters, a wine-glass of brandy,one or two pieces oflemon peel; stir well, and strain into a cocktail glass.

83—JAVA PUNCH. S.D.

Fill tumbler with chipped ice ; put in half a tea- spoonful of powdered sugar,ateaspoonfulof vanilla syrup ; squeeze half a lemon in ; add a liqueur- glassful of brandy and the same of rum ; shake well and strain off, putting a slice of orange on top.

84—-JERSEY COCKTAIL. L D.

Fill half-pint tumbler with chipped ice ; put in- five or six drops of Angostura bitters,add half tea-