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

HOW TO MIX FANCY DRINKS.

37

3 or 4 Bprigs mint, pressed as In Mint Julep, to ex tract the essence. V/i wine-glasses Holland gin. Stir well and dress with fruits in season, and serve."

CELERY SOL'R.

Fill mixing glass two-thirds full fine ice. 1 teaspoonful pineapple syrup.

3 oz, Sherry Glass. 4 oz. Rhlnewlne

3 oz. Cocktail

Sold by Arthur Schiller & Co.. ChicaBO.

1 teaspoonful lemon juice,

tablespoonful celery bitters. Stir well, strain into a claret glass with fruit, and

serve.

ail.S'T .JULEP. (Use large bar glass.)

2 teaspoonsful fine sugar in ^ wine glass water. 3 or 4 sprigs mint, which you press well in the su gar and water to extract the flavor, then add 1% wine

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