1895 Bartender's Guide by Berner-Mayer Co

Pouss e C afe , French. [Use sherry glass.]

5 drops of raspberry syrup, )<( glass of maraschino, )<( glass of Curacao, )4 glass of chartreuse, )<( glass of brandy. Keep the layers apart.

Phila ~e lphia Boating Punch. [Use large bar glass.]

1 tablespoonful of fin e sugar, 2 d ashes of lemon juice, 2 dashes of limo juice, water to dissolve the a bove. Fill the glass with fine ice, 1 wine glass of St Croix rum, 1 pony of brandy. l\lix well, trim with fruit and serve with straws. R ickey. Take~ of a lime and oqueeze it into a goblet lrnH filled with ice, add one drink of whiskey and stir with seltzer. Rickey Punch. Take punch glass and squeeze therein the juice of a small lime, l teaspoonful of sugar and stir with a little seltzer. Fill the glass with ice and Yz jigger of brandy or whiskey and J.f Santa Conze rum, top off with a little port , decorate and serve with straws. Rickey. Squeeze the juice of one lime, cut in halves after squeezing the limes, drop one-half of the fruit in a glass, serve with a spoon and a lump of ice. Place before the customer with a bottle of whiskey, g in or any liquor called for. Rum Da isy. [Use small bar glass.] 3 dashes of gum syrup, juice of half a lemon, 2 dashes o f orange cordial , fill the glass half full of water, 1 wine glass of rum. Mix well, strain, fill up with seltzer. Remison Cooler . [Use Tom C~llins' glass.] Rind of a whole lemon, 2 or 3 lumps of ice, 1 drink of g in and stir up with a bottle of plain soda. 22

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