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

26' A COMPLETE BUFFET MANUAL. OR

BRANDY CRUSTA.

(Use small bar glass.) of a glass filled with shaved ice. or 4 dashes gum syrup, or 2 dashes Angostura or Bolter's bitters, or 2 dashes lemon juice, dashes Maraschino, wine-glass of bi-andy.

Procure a nice, bright lemon, the size of your wine glass; peel the rind from it all in one piece; fit it inti the glass, covering the entire inside; run a slice of lemon around the edge, and dip the glass in powdered sugar. Strain the mixture after being stirred well into this prepared glass. Ornament with a little fruit and serve. (Use large bar glass.) Prepare the rind of a lemon as in a Brandy Crusta, etc. 3 or 4 dashes orchard syrup. 1 dash of Angostura or Boker's bitters. ST. CROIX CRUSTA.

1 dash of lemon juice. 2 dashes of Maraschino. 1 wine-glass of St. Croix rum.

% glass shaved ice. Stir and strain into the wine-glass. Ornament with bits of fruit and berries and serve.

WHISKY CRUSTA. (Use large bar glass.)

3 or 4 dashes gum syrup. 1 or 2 dashes Angostura or Boker's bitters, 1 or 2 dashes lemon juice.