1895 Official Hand-Book and Guide Bartender's Association of New York City

Champagne Punch. (Use bowl.)

1 pint of champagne. 2 ounces of sugar. 3/8 of an orange, sliced thin. Juice of 3/8 of a lemon. 2 slices of pineapple. 3/8 glass of raspberry syrup. Trim with fruits, serve in champagne goblets.

Champagne Sour. (Use fancy sour glass.)

1 lump of sugar. 2 dashes of lemon juice. Fill the glass slowly with champagne. Mix well, dress tastefully.

Cider Nectar. (Use large bar glass.)

2 wine glasses of cider. 1 wine glass of mineral water. 1/4 wine glass of sherry. 1 dash of brandy.

1 dash of lemon juice. 1 twist of lemon peel. 1 tablespoonful of sugar. Stir well, trim with fruits, flavor with nutĀ­ meg. Cider Punch. (Use large bar glass.) Put a piece of twisted lemon peel in the glass. (See next page.) 14

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