1891 Cocktail Botthby's American Bar-Tender

MISCELLANEOUS DRINKS.

BALTIMORE KISSES. 143. Sweeten the well-beaten whites of four eggs to taste with maple sugar and place in a small punch bowl with a half bottle of currant wine offthe ice. Serve in thin glassware for two. A larger quantity can be made by using the above recipe for proportion.

BISHOP. 144. Make a lemonade of any effervescent water, to which add a jigger of Bur– gundy and a dash of Jamaica rum. Stir, decorate and serve with straws.

145.

BLACK STRIPE, COLD.

FOR SORE THROAT. Place a teaspoonful ofmolasses in a small bar glass with a jigger of St. Croix rum. Stir well and serve.

BONANZA. 146. Into a stem claret glass place a piece of ice, a pony ofbr::mdy and a jigger and a half of angelica. Fill the balance with reisling, stir and serve.

BRANDY CHAMPERELLE. 147. Place equal quantities of creme de cassis, maraschino, yellow Chartreuse and cognac in a sherry glnss in the order named, not allowing the ingredients to mix. l:lerve with ice water.

BRANDY AND GUM. 148. Place about a teaspoonful of gum syrup in a small bar glas11 contnining a small teaspoun. Set in front of customer with a bottle of cognac at his right hand and serve water on the side after stirring.

BRANDY AND SODA. 149. Place a medium-size bar glass in front of the c:.~.>torncr with a bottle or de– canter of cognac athis right, allowing him to help himself to the liquor; then Jill the gllll!S with cold syphon soda and serve.