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

HOW TO MIX FANCY DRINKS. iS

SHERKY COBDLER CALIFORNIA). (A large bar glass.)

1 teaspoonful sugar. 1 pony pineapple syrup. 2 wine glasses of California sherry. Pill glass with shaved ice. Stir well; dress with fruits, and gently pour a little port on top. Serve with a straw.

RLACIC STRIFE.

(Use a small bar-glass.) 1 wine-glass Santa Cruz rum or Jamaica. 1 tablespoon molasses. If called for in summer, stir in about a tablespoon of water and cool with shaved ice. If in winter, fill the glass with boiling water, grating a little nutmeg on top, and serve. (Use two silver-plated mugs.) 1 teaspoonful sugar, dissolved in a little hot water. 1 wine-glass Scotch whisky. Set the liquid on fire, and, while blazing, pour three or four times from one mug into another. This will give the appearance of a stream of liquid fire. Twist a piece of lemon peel on top and serve. BLUE BI.AZER.

CHAMPAGNE FRAPPE.

Place the bottle in the champagne cooler; fill with shaved ice and salt; whirl the bottle until the wlu3 be comes almost frozen.