1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

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HOW TO MIX FANCY DRINKS.

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«'AUF AND ARF," OR BLACK AND TAN. (Use an ale glass or bar-mug.)

This is a common English drink and means half porter and half ale, but in this country we use half old ale and half new, or porter and stout with ale. It is always best to ask the customer how he de sires It

BISHOP.

A large bar glass.) 1 teaspoonful powdered white sugar. 2 dashes lemon juice, with rind of two slices. One squirt seltzer water. % glass filled with finely shaved ice. . Fill the balance with claret or red Burgundy. 2 dashes of Jamaica rum. Shake well. Dress with fruit, and serve with a straw. (Small bar glass.) Set before the customer a small bar glass, and another containing ice water. Fill a pony glass with best brandy, and pour it into the empty glass. PONY BRANDY.

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BRANDY SCAFPA.

(Use small wine glass.)

1-3 of Maraschino. 1-3 of Chartreuse (green). 1-3 of fine old brandy. Keep different articles separate as in Crustas.