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

30 A COMPLETE BUFJ^ET MANUAL,OR

GIN FIZZ.

(Use medium bar glass.)

1 teaspoonful powdered sugar. 3 or 4 dashes lemon juice. 1 wine-glass Old Tom or Holland gin.

Put all in the glass Vt full of shaved ice; stir well with a spoon; strain into a fizz glass. Fill up with Seltzer or Apollinaris water and drink quickly.

GINGFR DAISY.

(Use small bar glass.) This is prepared the same as Brandy Daisy, sub stituting ginger ale for either Apollinaris or Seltzer water. RUM DAISY. (Use small bar glass.) Is prepared in the same manner as Brandy Daisy, substituting rum for brandy,

WHISKY DAISY.

(Use small bar glass.) Is prepared in the same manner as Brandy Daisy, substituting whisky for brandy.

BALTIMORE EGG NOGG.

(Use large bar glass.) I yolk of an egg, % tablespoonful of sugar, add a little nutmeg and ground cinnamon to it and beat it to a cream. 1 half pony brandy or Jamaica rum. 3 or 4 lumps of cracked ice. Madeira wine. Fill glass with milk,shake thoroughly, strain, grate a little nutmeg on top and serve.