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

A COMPLETE BUFFET MANUAL. OR

SHBRRY EGG NOGG NO. 1. (Use small bar glass.)

1 tablespoonful sugar. 1 fresh egg.

1 pony-glass brandy. 1 wine-glass sherry. Fill up with shaved ice. Shake well; strain into a fancy bar glass. Serve with nutmeg on top.

SHERRY EGG NOGG NO. 2. (Use small bar glass.)

2 teaspoonfuls sugar. 1 fresh egg. 2 wine-glasses sherry. % glass shaved ice. Fill with railk; shake thor oughly; nutmeg on top.

GOLDEN FIZZ. (Use large bar glass.)

1 egg (yolk only)'. 1 tablespoonful powdered white sugar. 2 or 3 dashes lemon or lime juice.

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1 wine-glass Old Tom gin or whisky. glass shaved ice. Use the shaker well; strain into a fizz glass. Fill up with Seltzer or Apollinaris and drink imme diately.

MORNING GLORY FIZZ. (Use medium bar glass.)

Fill the glass one-half full of shaved Ice. Mix 3 or 4 clashes Absinthe In a little water.